Pesky Petes Practically Perfect Hot Dog Sauce Recipe 465

PETE'S FAMOUS HOTDOGS SAUCE

Steps:

• Brown ground beef, onions and garlic in oil until beef is done.
• Add remaining ingredients, simmer uncovered till thick. (2 - 4 hours).

SAUCE: NORTH JERSEY TEXAS WEINER (HOT DOG) SAUCE RECIPE - (4.2/5)

Steps:

• Heat oil in skillet over medium high heat until shimmering. Add the beef and onion and cook until beef is no longer pink, about 5 minutes. Stir in tomato paste, chili powder, brown sugar and allspice, and cook until paste begins to darken about 2 minutes. Add chili sauce and water and bring to a boil. Reduce heat to medium-low and simmer until mixture is thickened. About 7 minutes. Transfer half of mixture to food processor and process until coarsely ground; return to skillet. Stir in hot sauce, Worcestershire and mustard. Serve.

HOT DOG SAUCE RECIPE

Steps:

• Mix all together in med sauce pan. Simmer until beef is no longer pink. I like to add more water 1/2 Cup and simmer a long time.

PESKY PETE'S PRACTICALLY PERFECT HOT DOG SAUCE RECIPE - (4.6/5)

Steps:

• Put all ingredients, as listed, into blender. Blend high speed, 1/2 a-minute or till smooth. Pour into 2 1/2-qt saucepan & cook, stirring constantly, medium heat, till thickened & smooth, & comes to the 1st bubble of a boil! Remove from heat at once. Cool & funnel into bottle with tight-fitting cap. Keep refrigerated to use in 6 weeks. Freeze to thaw & use in 1 year. Makes about 5 cups sauce. Add a pinch of Cajun-- Cajun Seasoning: Combine 1/2 teaspoon garlic salt, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground red pepper, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dry mustard. ALABAMA CHILI - Michigan Style: 1 1/2 lbs ground round 2 TB oil 1 envelope onion soup mix 6-oz can tomato paste 2 tomato paste cans water 2 cups Pete's Sauce (above) 2 cans(10-oz each) Chili Beef Soup 14-oz can stewed tomatoes 1-lb can undrained kidney beans In roomy skillet, brown ground round in the oil, crumbling with fork till pink color disappears. Remove from^heat. Turn into 4-qt kettle or saucepan and add all other ingredients. Stir frequently & cook on med-low heat, so it won t scorch. Serve piping hot. (Don't ever let it boil or it will burn!) Keep leftovers tightly covered & refrigerated to rewarm in a week. Freeze in small portions to thaw & rewarm in 90 days.