New york system chili-dog topping

Yield: 8 Chili dogs

Measure Ingredient
1 small Onion
1 Garlic clove
2 tablespoons Vegetable oil
1 pounds Lean ground chuck
½ cup Beef broth
1 tablespoon Soy sauce (preferably
2 teaspoons Chili powder
1 teaspoon Allspice
1 teaspoon Ground cumin
½ teaspoon Freshly ground black pepper
½ teaspoon Nutmeg
½ teaspoon Celery salt
¼ teaspoon Ground ginger

Finely chop enough onion to measure ½ cup and mince garlic.

In a large skillet cook onion and garlic in oil over moderate heat, stirring, until onion is softened.

Add beef to skillet and cook, stirring, until browned. Spoon off any excess oil from skillet and stir in remaining ingredients.

Simmer mixture over moderate heat until almost all liquid is evaporated, about 10 minutes.

Transfer mixture to a food processor and pulse about 5 times, or just until meat is finely ground.

Serve sauce on hot dogs over mustard and raw onions. Makes about 2 cups, enough for 8 to 10 chili dogs. Typed in MMFormat by cjhartlin@... Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 23, 1999

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