Varsity Drive-In Chili Dogs
When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform, no meat chunks allowed. This method is traditional among the nations hot dog chefs and they are avid about the beef having to 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 to top 6 hot dogs.
2 garlic cloves, mince
1/2 cup onion, chop fine
2 tablespoons vegetable oil
1 lb lean ground beef
1 teaspoon salt
1/2 teaspoon 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
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 very loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.