Slow Cooked Chili Dog Sauce

It's officially fall. There is a chill in the air, the leaves are starting to change, and pumpkin is everywhere. But my personal favorite? It's football season! Watching the game can be as simple or elaborate as you like. Sometimes it's just my husband and I, other times we have people over. However we do it, eating our way through all 4 quarters is an absolute must. We love trusty standbys like chips or the beloved buffalo chicken dip. But if you're looking for something that'll change up your game day menu, this slow cooked chili sauce to top your hot dog with is a winner.

I grew up eating chili dogs from an awesome little place called Netty's. The chili sauce is meaty, smokey, has a heavy chili powder flavor without being spicy, thick, and pairs oh so well with yellow mustard and raw onion.

I've spent the better portion of my adult life trying various chili sauce recipes hoping and praying "this would be the one".  After finding one that was really close, I spent another year perfecting it further. Can you tell I REALLY wanted to replicate the sauce? I feel that I should I add, I even called and asked for the recipe... they refused. I think the best part of this sauce is that it spends a few hours in the slow cooker letting all the flavors meld and fuse together giving it a rich, smoky flavor. This also lends itself nicely to entertaining for the game. It'll be ready, warm, and waiting for your guests. Even if you don't love football, you should still give this recipe a shot.

Here's How You Do It.

1 Pound Ground Turkey or Beef
1 Pound Ground Sausage
1 Onion Diced
1 Cup Ketchup
7 Tablespoons Chili Powder (Yes, 7. Trust me.)
1/2 Tablespoon Cumin
1/2-1 Cup Water (Depending on how thick/thin you like it)

1. Brown the Turkey/Beef, sausage, and onion.
2. Drain off any excess grease.

Your meat will look like this.

The next step is where the magic happens. Break up the meat with a potato masher. You need one with a swirl design, like this OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle

It turns it into this wonderfully, teeny tiny, crumbly texture. 

3. Add the ketchup, chili powder, cumin, and water. Give it a stir.

4. Dump it all into the slow cooker. Cook on High 3-4 hours or low 6-8. If you opt for a very thick sauce like me (1/2 cup water), reduce the cooking time by 1 hour or be sure to stir it at the halfway mark. 

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