UPDATED WITH MORE RECIPES AT THE END

MORE CHILI: Last week we shared a recipe for a Greek sauce for Texas hots that was requested by former resident Norm Geist, who now lives in Kentucky. Kathy Sturm provided that recipe that she believes originated at Ma Pete’s.

Today, we’ll pass along one sent in by Pam Golden of Ridgway that has its origins in the Southwest.

“My son sent it to me from Arizona,” she wrote. “He was always looking for a sauce like the Texas hots sauce. “I sent him several, but once he found the enclosed recipe, he quit looking as this seems like the real thing.”

This one includes tomato sauce, unlike the one from Ma Pete’s, and employs chicken broth instead of beef broth. Otherwise, the spices are pretty similar.  

Greek meat sauce

Ingredients:

1 pound of ground beef, 90 percent lean

1 small onion, diced

1 15-ounce can of chicken stock

1 15-ounce can of tomato sauce

1⁄2 teaspoon cayenne pepper

1⁄2 teaspoon ground cloves

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon oregano

1⁄2 teaspoon paprika

1⁄2 teaspoon allspice

1⁄2 teaspoon cumin

1 tablespoon garlic powder

1 tablespoon butter

Instructions: Brown beef while breaking it up as small as possible, drain and set aside.

In medium pot, add the remaining ingredients. Bring to boil, stirring every few minutes. Lower heat to simmer for 30 minutes, stirring every few minutes.

Remove from heat and stir in ground beef.

Pam says this recipe makes 11⁄2 quarts and freezes well if you don’t need it all at once.

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CHILI OVERSTOCK: Our bowl is now officially running over with hot-dog sauce recipes after Bob Cuthbertson dropped off a half-dozen more at our Main Street office. 

Bob says they come from a local recipe book that was put together by a service club as a fundraiser at least 20 years ago.  

To save a bit of space, and to move on to other subjects for those who aren’t fans of wall-to-wall hot-dog sauce, we won’t print them all here. We will, however, post them on our website, www.bradfordera.com, where you can call them up, print them out and have a different style of dog sauce every day for a week.

MORE DOG SAUCE RECIPES: 

The Olde Family Recipe for Hot Dog Goo

from Honey Daly Aiello / St. Marys

In an iron skillet, heat about 2 tablespoons olive oil. 

Add 1 pound ground beef

Salt and pepper to taste

1 cup chopped onion

1 tablespoon dry mustard

About 1 teaspoon oregano, parsley and sweet basil (mixed)

Brown well, chopping throughout cooking. Add a No. 2 can of Italian purée and a can of water. Simmer until water is absorbed. On hot dog bun, place hot dog, a dash of wet mustard, “goo” plus chopped raw onion.

Hot Dog Sauce

from Mary Maiers / Johnsonburg

Brown the following:

1 large onion

1/2 pound hamburger

Salt and pepper

Add the following:

1-1/2 quart water

1-1/2 tablespoons allspice

1-1/2 tablespoons chili powder

2 tablespoons paprika

Grate eight sides of hard bread. Add to mix and simmer slowly 30 minutes. Don’t forget to put raw chopped onions on the hot dog, too.

Coney Island Sauce (Texas Hots)

from Goldie C. Nellis /Oakley, Calif.

1 pound ground beef

2 large onions

Salt, pepper, garlic

1-1/2 quarts water

2-1/2 tablespoons allspice

2-1/2 tablespoons chili powder

2 tablespoons paprika

8 slices grated bread

Sauté onions. Add meat and brown (mash the meat up) and add salt, pepper and garlic. Add water and bring to simmer. Add spices and bread. Cook down slowly.

Original Texas Hot Hog Dog Sauce

from Tony Falconi / Lewis Run

2 medium onions, finely chopped

1 pound ground beef

2-2/3 teaspoons chili powder

1-1/3 teaspoons paprika

2 teaspoons cinnamon

2/3 teaspoon cloves

2-2/3 teaspoons ground cumin

2/3 teaspoon garlic powder

1/2 teaspoon black pepper

1-3/4 teaspoon salt

1/3 teaspoon cayenne pepper

In 4- or 5-quart pan, cook onions in a little salad oil until tender. Add ground beef and brown. Add 1-1/2 quarts water and simmer for 1 hour. Add remaining ingredients. Cook one-half hour longer. Thicken with corn starch or flour to desired consistency.

Do not forget to put a streak of mustard and chopped onions on the hot dog. Before adding the sauce, put wiener in bun, strip of mustard on the wiener, add sauce, then chopped onions over the whole mess. Just like Gus made!

Crowd-Size Texas Hot Sauce

(à la Gus Bechakas’ Texas Hot Lunch, Mechanic Street)

from Lucile Langner / Bradford

Cook the following:

7 pounds ground beef

2 pounds shortening

6 large onions, cut up

Add 8 quarts of water and cook on high for 30 minutes.

Add the following:

10 heaping tablespoons of chili powder

10 heaping tablespoons paprika

10 heaping tablespoons nutmeg

1-1/2 heaping tablespoons cayenne pepper

3 heaping tablespoons ground cloves

3 heaping tablespoons cinnamon

3 heaping tablespoons garlic powder

10 level tablespoons salt

2 cups sugar

In another container, mix six cans of flour (she’s not sure if they were 2-cup cans or 1-cup cans) with lukewarm water. Strain. Add to sauce. Cook about an hour, stirring constantly.

Texas Hot Sauce

by Rose Bond / Bradford

Brown and mash very fine the following:

2 pounds ground beef

1 cup chopped onions

2 tablespoons butter

Add the following:

2 cans tomatoes and 3 cans water (or one 28-ounce can tomatoes and 1-1/2 cans of water)

4 bay leaves (remove at end)

2 tablespoons chili powder

1 teaspoon paprika

2 teaspoons salt

1 teaspoon cloves

2 tablespoons Worcestershire sauce

2 tablespoons sugar

1/2 teaspoon cinnamon

3 or 4 dashes Tabasco sauce

Thicken at end of cooking with flour and water.

Greek Texas Hot Sauce

from Mrs. Walter Carlson

Mix the following ingredients in pan. Do not brown meat — just cook, simmering 1-1/2 hours or more:

1 pound hamburger

6 shakes red pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon garlic salt

1/2 teaspoon cumin powder

1 teaspoon salt

1 tablespoon prepared mustard

2 medium onions diced

1 small can tomato sauce

1 small can of water

May freeze or can in small jars. Makes about 1 quart.