Uncle Vic..U’r sauce sounds like a sauce my dad used to make called Coney Island sauce for hot dog topping..[:I]

quote:

Originally posted by UncleVic

With my sauce, I make it several ways.. Depends on the mood.
First off start by soaking a lb. of ground beef in cold water (in the fridge). While it’s soaking, I’ll take a medium white, onion slice and dice it as small as possible. Also at times I’ll take half a green pepper and slice and dice as small as possible also. Toss the onion and green pepper into the fry pan, drain the meat in a collander and add to the onion/pepper mix. Toss on some black pepper and fry it up, constantly working to break up any bigger chunks. Moisture left over in the meat helps it break down real fine! Once everything is browned I’ll drain the grease. Once drained, the mixture goes back into the pan. I’ll add a 28oz can of Tomato Sauce, generous teaspoon of finely chopped garlic, about a tablespoon each of Paprika, Chili Powder and Cummin. Instead of thining it out with water, I use V8 or a generic vegetable juice to thin it. (If it’s too thin, dont worry). Here’s I’ll let it simmer a couple 3 hours uncovered. At this point ya do the taste test (when it’s cooked down a bit). I normally end up adding much more chili powder and a little more cummin to the mix.
Some variations are adding a cherry pepper, cayenne pepper or jalapeno pepper (all finely diced) at the start with the onion and green pepper. Again, all depends on the mood and taste your looking for.
Another variation is use less tomato sauce and add a small can of tomato paste..

If the recipe sounds a bit spicy or heavy, remember, this is a condiment and not a dinner in itself.

Ruby… I’ve tried both dried and prepared mustard in my sauces. Seems even the slightest amount added will lead on the taste… I save my mustard for after it’s done and on the dog! But again, this is my personal taste here. Just seems to throw the flavor off a bit when cooked in. But Wine Vinegar is something I’ve yet to try! (tried it with both apple and white in the past)..

I trust the Sterns’ opinion or I wouldn’t be here. This recipe from their "Square Meals" book is a classic.

CHILI SIZE

1 lb. chuck steak, GROUND VERY FINE
1 medium onion, diced fine
1 clove garlic, minced fine
1 (8 oz.) can tomato sauce
� cup water
1 Tbs. wine vinegar
1 Tbs. chili powder
1 tsp. dry mustard
� tsp. ground cuminseed
� tsp. ground coriander seeds
1 tsp. salt
1 tsp. freshly ground pepper
� bay leaf, crumbled fine
3 to 6 oz. tomato juice

In large skillet, cook beef, onion and garlic over medium heat until beef is browned. Add all other ingredients except tomato juice. Simmer over low heat at least one hour, periodically stirring and tasting. Adjust seasonings to taste. Add enough tomato juice to keep it sloppy. Tastes even better when refrigerated and reheated.

I’ve seen those pampered chef devices. I can do it quicker and much finer with a chefs knife. (Plus knife and cutting board are alot quicker to wash)! You can also run the ingredients thru a food processor, but again, there’s the cleanup time (And the blades in the processor never fail to bite me). I’m lazy and try to do things the quickest way possible, less waiting for the chili to simmer.

With my sauce, I make it several ways.. Depends on the mood.
First off start by soaking a lb. of ground beef in cold water (in the fridge). While it’s soaking, I’ll take a medium white, onion slice and dice it as small as possible. Also at times I’ll take half a green pepper and slice and dice as small as possible also. Toss the onion and green pepper into the fry pan, drain the meat in a collander and add to the onion/pepper mix. Toss on some black pepper and fry it up, constantly working to break up any bigger chunks. Moisture left over in the meat helps it break down real fine! Once everything is browned I’ll drain the grease. Once drained, the mixture goes back into the pan. I’ll add a 28oz can of Tomato Sauce, generous teaspoon of finely chopped garlic, about a tablespoon each of Paprika, Chili Powder and Cummin. Instead of thining it out with water, I use V8 or a generic vegetable juice to thin it. (If it’s too thin, dont worry). Here’s I’ll let it simmer a couple 3 hours uncovered. At this point ya do the taste test (when it’s cooked down a bit). I normally end up adding much more chili powder and a little more cummin to the mix.
Some variations are adding a cherry pepper, cayenne pepper or jalapeno pepper (all finely diced) at the start with the onion and green pepper. Again, all depends on the mood and taste your looking for.
Another variation is use less tomato sauce and add a small can of tomato paste..

If the recipe sounds a bit spicy or heavy, remember, this is a condiment and not a dinner in itself.

Thanks.

I’d call that hot dog chili. Oh well.

no, i’m pretty sure thay meant chili sauce..
used to make chili dogs.

I think you mean chili, not chili sauce. Chili sauce (or chilli sauce) is a sauce similar to cocktail sauce. Got confused here.

No problem. Even after you drain it, there will be some moisture left in the meat. It will cook off as you brown.

Uncle Vic – thanks for the tip. I have always wondered how to get my ground beef fine like in chili sauces. I’m definitely going to try this.[:p]

quote:

Originally posted by Foodbme

Then what do you do to it?

Drain it, brown it with some finely chopped onion, drain and spice and sauce away!