My Father’s Chili Hot Dog Sauce Recipe and the Ultimate Nightmare Hot Dog!

My brother wanted our Dad’s Texas Chili recipe for hot dogs, so instead of mailing it to him, I decided to publish it on my blog so he will visit my recipe blog. Yes, I am the older, bossy, nagging sister, but he loves me. And I love his two adorabe daughters.  The youngest daughter loves our cats, especially Isabella.

Because my brother finally brought my nieces down for a visit recently, after begging and pleading for years, I promised to publish my father’s Texas Chili recipe, which originated from the days when he owned and operated a restaurant, the Seafood, on Spring Street in New Britain, Connecticut some sixty years ago.

For hot dogs, we use locally made hot dogs from Nozewski Meat Products in New Britain, Connecticut, because they have a unique flavor that is not overpowered by the chili sauce and other toppings:  you can still taste the hot dogs of Nozewski, unlike many of the supermarket hot dogs, which lose their crunchy texture and intense flavor under a heavy meat sauce, garnished with onions, fresh sauerkraut, cheddar cheese, Dijon mustard, and other spices.

1/4 cup oil

1 large onion finely chopped

2 T chili powder

1 T cumin

2 cloves garlic, minced

1 t oregano

1 t cayenne

1 lb. ground beef (80/20 ground chuck is preferable)

3 cans (8 oz.) tomato sauce

1/2 t salt

pepper to taste

In large skillet heat oil.

Add onion, chili powder, cumin, garlic, oregano and cayenne.

Saute 5 minutes, stirring.

Add beef, cook until brown, breaking up into pieces with spoon.

Stir in tomato sauce, salt and pepper.

Simmer, stirring occasionally, at least 30 to 45 minutes.

Adjust seasonings to taste.

Now if you are really adventurous and undeterred by the inevitable nightmares throughout the night, then you might wish to construct the ultimate nightmare hot dog.

Split open the hot dog.

Lay hot dog flat on the grill and cook to desired doneness.

Flip over hot dog, lay on slices of cheese and cook hot dog until cheese melts.

Place hot dog in bun.

Slather with Dijon mustard.

Add chopped sweet onions.

Top with a couple of spoonfuls of fresh sauerkraut.

Smother with the Texas Chili sauce.

Indulge with reckless abandon.

Be considerate at bedtime.  Sleep with adequate ventilation, preferably alone.  Or at the very least, never risk exposing your spouse to the crosshairs of your backside in the event of any night-time assaults.

Well, I have to think of another recipe that my brother wants so I can bribe him to bring my two precious nieces down again.  Hmmm, this may take some scheming on my part because he was such a picky and fussy eater as a child:  you know, the little brother who refused to eat dinner if any two foods on his plate touched and had not been completely separated by a maginal line.  My husband on the other hand…did you ever see a pig at a trough?

3 comments May 30, 2011