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Rate this recipe 4.5/5 (11 Votes)


  • 1 (6 oz) can tomato paste
  • 4 tomato paste cans of water
  • 1/2 cup ketchup
  • 1 TB Worcestershire
  • 2 TB Heinz 57 Sauce
  • 1 TB chili powder
  • 1 1/2 tsp cumin powder
  • 1/2 tsp garlic salt
  • 1/4 cup white vinegar
  • 2 TB cornstarch


Servings 5


Step 1

Put all ingredients, as listed, into blender. Blend high speed, 1/2 a-minute or till smooth. Pour into 2 1/2-qt saucepan & cook, stirring constantly, medium heat, till thickened & smooth, & comes to the 1st bubble of a boil! Remove from heat at once. Cool & funnel into bottle with tight-fitting cap. Keep refrigerated to use in 6 weeks. Freeze to thaw & use in 1 year.

Makes about 5 cups sauce.

Add a pinch of Cajun--
Cajun Seasoning:
Combine 1/2 teaspoon garlic salt, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground red pepper, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dry mustard.

ALABAMA CHILI — Michigan Style:

1 1/2 lbs ground round
2 TB oil
1 envelope onion soup mix
6-oz can tomato paste
2 tomato paste cans water
2 cups Pete's Sauce (above)
2 cans(10-oz each) Chili Beef Soup
14-oz can stewed tomatoes
1-lb can undrained kidney beans

In roomy skillet, brown ground round in the oil, crumbling with fork till pink color disappears. Remove from^heat. Turn into 4-qt kettle or saucepan and add all other ingredients. Stir frequently & cook on med-low heat, so it won t scorch.

Serve piping hot. (Don't ever let it boil or it will burn!)

Keep leftovers tightly covered & refrigerated to rewarm in a week. Freeze in small portions to thaw & rewarm in 90 days.

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