another "make ahead" sauce

RRP

Monday I made that pot of pizza sauce and divvied it up and froze. That is the making for 10 pizzas.

Today I made this pot of chili dog sauce from a recipe posted way back in 2002 which is a knock off of the sauce served at the Varsity in Atlanta. While it appears greasy after it cools down I stir that delicious spice-filled grease back into the meat. Then packaged as 1/4 cup pucks and frozen. That makes 17 pucks perfect for 2 chili dogs per puck.

Langner91

Inject that straight into my veins!

Legume

I came here looking for updates on Ukraine.

hoosier_egger

A chili dog with a side of tots is hard to beat...

SGH

ColtsFan said:

A chili dog with a side of tots is hard to beat...

Agree 100%. Chili dogs and tots go together like lips and nipples 👍

JohnInCarolina

SGH said:

ColtsFan said:

A chili dog with a side of tots is hard to beat...

Agree 100%. Chili dogs and tots go together like lips and nipples 👍

See... and here I thought you'd say like tongue and anus...

Ton_Til

You ever had a give ahead sauce?

kl8ton

I also visited to see if this was the next Ukrainian sleeper thread. 

littlerascal56

We made chili dog sauce Wednesday, and had them for lunch on Thursday and today.  Will freeze the remainder.  Man those just hit the spot covered with lots of onions and cheese.

Burntend

littlerascal56 said:

We made chili dog sauce Wednesday, and had them for lunch on Thursday and today.  Will freeze the remainder.  Man those just hit the spot covered with lots of onions and cheese.

 Don't be modest, they were the best damn chili dogs that were ever made in the state of Kansas.

Legume

Burntend said:

littlerascal56 said:

We made chili dog sauce Wednesday, and had them for lunch on Thursday and today.  Will freeze the remainder.  Man those just hit the spot covered with lots of onions and cheese.

 Don't be modest, they were the best damn chili dogs that were ever made in the state of Kansas.

Hahaha - lots of compliments.

Coastal_OReggON

@RRP I love the idea of freezing portioned pucks!  Please share the chili dog sauce recipe or the 2002 recipe link.

TIA

RRP

Coastal_OReggON said:

@RRP I love the idea of freezing portioned pucks!  Please share the chili dog sauce recipe or the 2002 recipe link.

TIA

Here you go...

Varsity – Atlanta Knock Off Chili Dog Sauce Recipe

 

An egghead Named Chuck Lane shared this recipe with us way back in 2002 and I have been making it ever since. I always make either a double or triple batch as it takes a little time to prepare due to the tedious breaking up the raw ground chuck by hand before cooking it. Ron Pratt

1 pound 80/20 ground chuck

1.75 cup cold water

2 tablespoons chile powder

2 teaspoons paprika

.25 teaspoon cayenne pepper

.5 teaspoon cumin

.5 teaspoon granulated garlic

1 teaspoon granulated onion

2 teaspoons salt

1 dash tobacco sauce

 

Put water and all ingredients except the meat into a Dutch oven and stir well! Add meat, breaking it up fine with your fingers as you go. You don’t want any big chunks! Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all the water is gone and the consistency has some body to it.

 

I then package it by compressing the sauce into a ¼ cup measuring cup and slam the resulting “puck” onto a foil covered cookie sheet and then freeze. After frozen I wrap them individually in Saran Wrap. 1 puck makes 2 terrific chili dogs.

 

Typical yield is 17 pucks from 2 pounds.

BTW when I posted this picture the other day that was about 2 hours before it was really finished since what appeared to be grease was actually water and grease and by the end there is practically no liquid showing.

alaskanassasin

thanks for the reminder @RRP I am going to make some Skyline chili today.

alaskanassasin

Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.

RRP

alaskanassasin said:

Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.

Thanks. Actually I have tried several different tools to speed up the tedious method of breaking up the ground beef into the tiny particles which work best for this recipe. Your unit reminds me of even a brand new paint mixer I tried once which was yet still another failure.

alaskanassasin

RRP said:

alaskanassasin said:

Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.

Thanks. Actually I have tried several different tools to speed up the tedious method of breaking up the ground beef into the tiny particles which work best for this recipe. Your unit reminds me of even a brand new paint mixer I tried once which was yet still another failure.

Yeah it works nice for hamburger tacos, but this pot of chili (4 lbs of hamburger straight out of the freezer) proved to be too much or too time consuming so I switched to a inversion blender with the mashed potato attachment.

RyanStl

kl8ton said:

I also visited to see if this was the next Ukrainian sleeper thread. 

Are they not allowed?

fishlessman

RRP said:

alaskanassasin said:

Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.

Thanks. Actually I have tried several different tools to speed up the tedious method of breaking up the ground beef into the tiny particles which work best for this recipe. Your unit reminds me of even a brand new paint mixer I tried once which was yet still another failure.

have had luck with a simple potato masher while its still luke warm

add 1/8 to 1/4 tsp allspice and this recipe turns into a coney island/new york/ rhode island sauce

MediumRarely

Pulse ONLY!!!

TEXASBGE2018

Per the recipe posted above, where does one buy TOBACCO sauce?

RRP

  right next to snuf and any chewing tobacco in upscale supermarkets

Sorry for the typo...Tabasco