Nancy's Dude Ranch Dogs w/ Meat Sauce
12 hot dogs
1 pound 85% lean ground beef
1/2 Worcestershire sauce
1/2 teaspoon salt
2 Tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
1/8 tespoon ground cinnamon
1 quart water or beef stock
1 8-ounce can tomato sauce
12 hot dogs
12 hot dog buns
1 to 2 cups bermuda or spanish onion, diced (optional)
prepared yellow mustard (optional)
In a dutch oven or stock pot, add Worchestershire to beef, and cook until brown and finely crumbled. Do not drain off fat. Stir in salt, chili powder, cumin, sugar and cinnamon, until well blended. Add water and tomato sauce. Bring to a boil. Turn heat to lowest setting, and simmer, covered for 2 to 3 hours, stirring occasionally. Makes about 1 quart of sauce.
Leftover sauce can be refrigerated, covered, for up to 2 days.
Grill, steam, fry or boil hot dogs, however you like them. Place cooked hot dogs in your choice of plain, steamed or toasted buns. Add mustard to each hot dog, top with meat sauce and then sprinkle with desired amount of raw onion. Serves 6 to 8.
Michigan Dogs
1 medium yellow onion, doced
1 green bell pepper, seeded, cored and diced
1 1/4 pounds 85% lean ground beef
1 12-ounce bottle chili sauce
1 15.5 ounce can tomato sauce
1 can tomato paste
1 Tablespoon prepared yellow mustard
1/3 cup granulated sugar
1 1/2 Tablespoons apple cider vinegar
1/2 Tablespoon Worcestershire sauce
1/2 Tablespoon salt
prepared yellow mustard
12 hot dogs
12 hot dog buns
In a dutch oven or stock pot, saute onion and green pepper in oil until soft. Drain off most of oil. Add ground beef and cook until brown and crumbly. Add chili sauce, tomato paste, tomato sauce, prepared mustard and sugar, mixing well. Bring to a boil, stirring. Turn heat to low and simmer for 20 minutes, stirring occasionally. Stir in vinegar, Worcestershire sauce and salt. Simmer an additional 5 minutes.
Cook hot dogs as desired. Place in buns, spread with mustard and top with Michigan sauce. Serves 6 to 8.
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