Ingredients
- 1 tablespoon olive oil
- 2/3 cup finely chopped onion
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- 1 pound ground beef, uncooked, but crumbled
- (2) 6-oz. cans tomato paste
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 3 ½ cups water
Instructions
Step 1
Place 1 tablespoon olive oil in a medium skillet over medium heat. When oil is hot, add 2/3 cup finely chopped onion, 2 tablespoons chili powder, and ½ teaspoon cumin. Stir mixture to combine flavors.
Step 2
Reduce heat and cook, stirring constantly, for about 2 minutes. Remove from heat. Place crumbled ground beef in a crock pot. Add sautéed onion mixture, (2) 6-oz. cans tomato paste, 1 teaspoon brown sugar, 1 teaspoon salt, and 2 ½ to 3 ½ cups water (depending on desired thickness). Place lid on crock pot, set to HIGH, and cook for 2 to 4 hours. You may remove the lid during the cooking process, if desired. The chili sauce will be "done" after about 2 hours, but will be thicker and have a more intense flavor if it is cooked longer.
Step 3
Serve over cooked hot dogs in buns.
Step 4
This is a convenient chili sauce, if you are using it at a party, because you can just turn the crock pot to LOW, and the sauce is ready throughout the span of the party. I make my chili sauce a little "soupy," but when I serve it, I let it drain through a slotted spoon back into the pot, so that is doesn't make the hot dog buns soggy. More tomorrow on serving up some Winning Super Bowl Hot Dogs!!! Love, Betty
