Chuck Lane's hot dog chili

<p />bigmikej,
ok, let me try this again. . .here. . eat this!!! heee

<p />bigmikej,
i made this one last night and was happy with it. not as hot as varsity chili but you could kick it up. use chuck for the burger, to get it to simmer i added a lager beer and some beef broth to the recipe.the allspice and the nutmeg add a different flavor, but i liked it. simmer at least 2 or more hours[p]
This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt... in that order. If you have a delicate digestive system, use with caution.
Prep Time: approx. 20 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 20 Minutes. Makes 12 servings.

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[p]3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon minced fresh
ginger root
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup [p]Directions
1 Place ground beef in a large, deep skillet. Cook over
medium high heat until evenly brown; drain.
2 Mix the chili powder, dry mustard, allspice, nutmeg,
onion salt, garlic salt, celery salt, ginger root, cumin,
Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer
at least 1 hour, until a desirable consistency has been
attained. Serve hot.[p]

fishlessman,
What do you mean by premium grilled hotdogs cooked in butter? What brand do you use? Where does the 'grilled' come in versus the 'cooked in butter'?[p]Thanks,
Gwen

<p />Gwen,
i lifted that recipe off the web last week trying to duplicate a sauce that a rhode island woman made for a graduation party a few weeks ago. this recipe was very close, i think she food processed it to smooth it out.
in rhode island they use these little weiners, i wouldnt call them a hot dog. for dogs i like essems, boars head, and hebrew national in that order. i cooked them on this settup on a soapstone pizza griddle with lots of butter

fishlessman,[p]So you put the butter on the griddle and put the hot dogs on it and sort of bbq-fry them in the butter? Lid down? How hot is the fire? [p]Thanks,
Gwen

Gwen,
the fire was at 375 with lid down, slow enough so that there was no rushing

Mike:[p]I think Chuck's recipe is more like the chili used by the Varsity when Mr. Gordy was still alive. At some point in time in recent years there was a subtle change in the chili. It is still good, but folks that have been around for a while know the difference. Kind of like the Coca-Cola of today vs. Coca-Cola made of yesteryear made with sugar.[p]I like to make this recipe in a cast iron Dutch oven. You want to place the meat in a cold pot sized to accommodate the meat and all of the water called for in the recipe. Add the water and mix the meat and water until it is like a slurry, then turn on the fire. The texture of the finished product is fine like The Varsity chili.[p]I used to grill dogs, but now I steam them in a can of Bud for something that more closely replicates Varsity dogs. The Boys love them and they are frequently requested in our house. I 5X the recipe and store it in the freezer for future use.[p]Let me know what you think of the recipe once you have had an opportunity to try it. Remember, you can play with the amount of pepper used in the recipe.

bigmikej,
Where can I find Chuck Lane's recipe???/

Sandi:[p]Here you go . . .

[ul][li]Hot Dog Chili[/ul]