Heat olive oil over medium heat. Add beef and sausage to the pot,
breaking it into small pieces. Continue about 7 to 8 minutes until no
longer pink. Transfer the meat into a bowl with a slotted spoon,
reserving 2 Tbl. of fat.
Add onion to the pot with the reserved fat. Cook for 3-4 minutes or
until soft. Stir in the garlic and cook for one more minute. Add the
chili powder, cumin, garlic powder, cayenne, paprika and tomato
paste to the onion mixture. Continue to cook until the paste turns a
deep Burgundy color, about 2-3 minutes.
Stir in the tomato sauce, brown sugar, espresso powder and vinegar.
Return the beef and sausage back to the pot and stir to combine.
Season with salt and pepper. Simmer on low for 10 minutes.
NOTE- This chili sauce can be made up to 48 hours in advance and
stored in the frig.in an airtight container.. Can also be frozen in an
airtight container for up to 2 months.
Serving
Suggestions
NOTE- I couldn't find espresso powder. Still tasted great without it.
Originally Submitted
2/29/2020
0 Out of 5 from
0 reviews
You can add this Hot Dog Chili Sauce recipe to your own private DesktopCookbook.
