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For the Chili Sauce:
  • 2 pounds lean ground beef, 910 g
  • 1 yellow onion, grated
  • One 16-ounce (454-g) can tomato sauce
  • One 12-ounce (340-g) can tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 2 bay leaves
  • 1 tablespoon white wine vinegar
For serving:
  • Good-quality hot dogs, grilled, steamed or boiled
  • Hot dog buns
  • Yellow mustard
  • Coleslaw (your favorite recipe or store-bought)


Serves: 8-10


Make the chili sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups (480 ml) water. Stir until combined then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.

Stir in the vinegar and simmer for 30 minutes longer.

Place your hot dogs on buns and top with chili sauce, yellow mustard and coleslaw.

(This makes a good amount of chili, so plan on leftovers or freezing the leftovers if you don’t have a big group.)

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