Texas Chili Dogs

By nurseliz

Ingredients

• 1 lb bottom round steak, trimmed and cut into 1-inch pieces
• 2 tbsp veg oil
• 1 med onion, chopped fine
• 1 tbsp chili powder
• 2 celery ribs, chopped fine
• 2 minced garlic cloves
• 1/4 tsp ground cloves
• 1/2 cup ketchup
• 1/2 cup chili sauce
• 2 tbsp yellow mustard
• 2 tbsp hot sauce
• 1 tbsp Worcestershire sauce

Details

Servings 16

Preparation

Step 1

Process the steak in a food processor until finely ground. Heat oil in a large Dutch oven over med heat until shimmering. Add ground steak, onion, celery, garlic, chili powder, and cloves; cook until meat is no longer pink, about 5 min, breaking up any pieces with a wooden spoon. Stir in the ketchup, chili sauce, mustard, hot sauce and Worcestershire and bring to a simmer. Reduce heat to medium low and cook until thickened, about 30 minutes. Serve over hot dogs. (sauce can be refrigerated up to 5 days or frozen up to 2 months.)