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Chuck Lane's Chili Dog Sauce-help

nikkignikkig Posts: 514
edited 11:51AM in EggHead Forum
I am in the process of making a double batch of hot dog sauce. What do you do with all the grease? Should I skim it off, or should I just leave it there?[p]~nikki


  • JSlotJSlot Posts: 1,218
    It stays there, Nikki. At least, that is my understanding. I left it in and everyone seemed to like it.[p]Jim
  • djm5x9djm5x9 Posts: 1,342
    nikkig:[p]It is important to use the beef grind with the correct fat to lean ratio as the recipe calls for. The fat is present and mixes well with the chili but is not excesive. That recipe is frequently requested when fast meals (hot dogs) are called for.
  • nikkignikkig Posts: 514
    I did use ground chuck like the recipe states. It had a layer of grease about 1/4 inch thick on top. I ended up skimming most of it off, which added up to 1/2 cup. I just couldn't bring myself to keep mixing it in and having it come back to the top.[p]~nikki

  • nikkig,
    I know it looks like a lot of grease, but after the chili cools down it will stay mixed a lot better. There's a lot of flavor in that grease, I tried taking it out once a long time ago and regretted it. If your heart can stand it, leave it in there! :-)[p]Regards,
    Chuck Lane

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