When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform — no meat chunks allowed — and it is traditional among the nations’s hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.

Makes enough sauce to top 6 hot dogs.

INGREDIENTS

  • 2 garlic cloves, minced
  • 1/2 cup finely chopped onion
  • 2 tablespoons vegetable oil
  • 1 pound lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon yellow mustard
  • 1 tablespoon vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon tabasco, or to taste
  • 1/4 cup ketchup
  • 1/2 to 1 cup tomato juice

    DIRECTIONS

    In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.

    Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.

    Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.