This thin version of Chili Con Carne is good chili sauce to have with chili dogs, chili burgers, tamales or enchiladas.
I found the recipe in Texas Eats by Robb Walsh.
Growing up in North Carolina there was a little greasy diner that was a favorite of my family and they had the best chili dogs. Every chili dog in the history of our family has been held up in comparison to Knuckles hot dogs. A close second was the hot dogs served in an ice-cream shop near UNC-G called Yum Yum. When I moved to Georgia, of course, my brother-in-law and I had to scout out a new hot dog joint. He found Brandi’s near the square in Marietta which met our strict standards.
We came up with 4 characteristics of a good hot dog chili. Numero uno, NO beans! It has to be thin. It has to have a kick to it. It has to be so greasy that it eats through the wax paper wrapping and if it’s really good it will eat make its way through the paper bag.
Here in Texas, being older, and having to change my eating habits I have not made finding a good hot dog joint a priority. However, I was looking for a recipe and found this Chili Con Carne Sauce recipe and thought it had promise. So, I made it.
I am a pretty loyal person so I can’t say that it’s as good as Knuckles’ chili dog sauce. However, it is really good! It has that grease element that is so important to the flavor and texture, it has a kick and although I didn’t wrap any hot dogs in wax paper, I think it has the gumption to make its way through the wrapper.
I used it when I made the Husband some Czech Texan Hot Dogs that I tell you about in another post.
I suggest getting Texas Eats, but here’s the recipe if you want to try it.
Texas Eats Chili Con Carne
2 lbs ground chuck
1 cup chopped white onion
1 clove garlic, minced
1 cup tomato sauce
1 cup hot water
1 tablespoon Chili Powder (I used some seasoning that I made, check out this post)
1/2 tsp. dried Mexican oregano
1/2 tsp. ground cumin
Several dashes of red hot-pepper sauce (Husband thought it was not very spicy, so add as much as you want! I might even add some cayenne next time.)
All-purpose flour for thickening if you want to
Brown the ground chuck (the recipe calls to brown the beef in lard or vegetable oil, I didn’t) with onion and garlic. Add tomato sauce, hot water, chili powder, oregano, cumin, and pepper sauce, stirring well and bring to a boil. Decrease heat and simmer for about an hour. Skim off fat as the sauce simmers and add water if it gets too thick. (I didn’t do that because I was looking for a really thin sauce) If the sauce ends up too thin for your taste, make a slurry with the flour to thicken. Season with salt to taste.