A skillet chili, made for hot dogs and with a Cajun-flair, made with ground beef, seasoned with Worcestershire, yellow mustard, onion, hot sauce, Cajun and other herbs and seasonings.

Skillet Hot Dog Chili Sauce

I love hot dogs. Love, love, love. I don't care how they are made, or what's in them, or the scary stories, nope, just don't even want to hear about all that, because I. Love. Hot. Dogs. I'll eat them boiled, microwaved or pan fried, but they really are best cooked on the grill in my humble opinion, and this yummy hot dog chili sauce only makes the experience better.

Now, first off.. I won't go so far as to say this qualifies as anything near a Coney Island hot dog sauce, though I sort of patterned it after that following some goodly amount of research. Of course I had to add a tad bit of Cajun flair with some Louisiana hot sauce and my near and dear to me Slap Ya Mama Cajun seasoning from Ville Platte, Louisiana. Not at all like what you think when you think chili stewed in a pot and topped on a hot dog, and really sort of non-descript all on it's own, but marry the sauce with the dog and it's heaven, I tell ya!

Here's how to make it!

Cook the hot dogs the way you like them - microwave, baked, cooked in a pan, boiled, whatever you like the best. I like to grill them on my gas grill. Just preheat to high, oil the grates, stick the hot dogs on, reduce heat to medium, and cook over direct heat, with the lid closed, somewhere between 5 and 7 minutes, turning several times so ya don't burn the beejesus out of 'em. Course, some people like them burned and I'm not one to judge. Toast the buns, slip in a dog, spoon over some hot dog sauce, and embellish it with whatever you like. I happen to like mine done this way, with a bit of extra mustard, some raw onion and sweet pickle relish. Hello yum yum.

By the way, if you prefer your dog sauce to be more pureed and less chunky, the food processor is the perfect tool for that. Just transfer the hot sauce carefully to the food processor and pulse until you get the consistency you like.

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Recipe: Skillet Hot Dog Chili Sauce

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 30 min |

Yield: About 6 to 8 servings

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Ingredients

• 1/2 tablespoon of olive oil
• 1/2 cup of chopped onion
• 1 pound of ground beef
• 1/2 cup of ketchup
• 1/8 cup of hot sauce
• 2 tablespoons of yellow mustard
• 1 teaspoon of Worcestershire sauce
• 1 cup of water
• 1 teaspoon of granulated sugar
• 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• 1/4 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of allspice
• 1/4 teaspoon celery seed
• Couple pinches of kosher salt, or to taste
• 1/2 teaspoon of freshly cracked black pepper, or to taste
• Light grating of whole nutmeg, optional
• 1 (1 pound) package of hot dogs
• 1 package hot dog buns
• 2 tablespoons of butter, melted
• Garnishes: Extra onion, chopped pickles, or pickle relish, extra mustard, ketchup

Instructions

Heat olive oil in a medium sized skillet and add onion; cook until softened but not browned. Add the ground beef and cooked until browned, breaking the meat up. Drain and set aside.

To the same skillet, add the ketchup, hot sauce, yellow mustard, and Worcestershire sauce; stir in water and sugar and blend well. Add the Cajun seasoning, paprika, garlic powder, allspice, celery seed, salt and pepper. Grate about 3 passes on the microplane of whole nutmeg into the sauce, if desired. Bring mixture up to a boil, add the meat, reduce and simmer for about 30 minutes on medium low.

Meanwhile grill the hot dogs. Brush the hot dog buns with a light layer of melted butter and toast on the upper rack of the grill. Place hot dog in a bun, top with the hot dog sauce, and garnish as desired.

Cook's Notes: If you prefer your dog sauce to be more pureed and less chunky, the food processor is the perfect tool for that. Just transfer the hot sauce carefully to the food processor and pulse until you get the consistency you like.

Source: http://www.deepsouthdish.com

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©Deep South Dish

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Posted by Mary on April 20, 2010

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