Capitol lunch chili sauce

Yield: 1 batch

Measure Ingredient
1 pounds Hamburger
4 \N Green peppers, chopped
4 \N Onions, chopped
3 \N Celery stalks, chopped
3 cloves Garlic, chopped
3 tablespoons Chili powder
3 cups Water (about)
3 tablespoons Mustard, dried




Mix hamburger and chopped ingredients in a saucepan. Add app. 3 cups of water. Cook slowly until mixture begins to thicken.

When it thickens, add 3 tablespoons of chili powder, then add salt and pepper to suit your taste.

The secret of this sauce is that you must cook it S-L-O-W-L-Y (3-4 hrs.), stirring often.

When finished cooking, add 3 tablespoons of dried mustard and stir in well. For best results, use hot dogs with the "skin" on them (Capitol Lunches the Martin Rosol's brand). Put the hot dog on a FRESH roll, spread on some fresh mustard, fresh chopped onion, spread on the sauce, and ENJOY! (Note: This recipe makes a LOT of sauce, as you can imagine, since the quantities are for use in a restaurant. Use smaller amounts of all ingredients to suit your needs.) Converted by MMCONV vers. 1⅖

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