Title: Chili Sauce For Hotdogs
Categories: Sauce, Hotdog, Chili
Yield: 4 servings
1 lb Dry kidney beans
3 lb Lean ground beef
1 lb Lean ground pork *
3 md Onions
1 cn Beef bouillon
1 cn Beer
1 sm Can of tomato sauce
1 ts Garlic, minced **
4 ts Chili powder
2 ts Cumin powder
1 ts Red pepper
2 ts Black pepper
-salt
* (remove the fat from 3 or 4 pork steaks and grind the meat)
Soak beans the night before, boil to soft, drain, run
through food processor with a couple tablespoons of bacon
drippings to make a bean paste, reserve.
Add 2 ts of black pepper to pork, cook until done.
Lightly press cooked pork between two chopping boards
to squeeze out most of the liquid. Set aside.
Fry the onion, garlic and the ground beef together until
onion is soft and ground beef well browned. Break up the
ground beef well during this process. Drain using the
chopping board procedure.
In a bowl, mix 2/3 the ground beef with the pork, run this
through the food processor in batches, until finely chopped.
Put all ingredients except the bean paste and beer in a pot
and bring to a simmer, Adding enough beer in small amounts
to just keep it liquid, simmer for about a 1/2 hour. Mix about
two large kitchen spoons, maybe a cup, of bean paste into the
hot cooked mixture and let cool, Before it cools enough to
solidify, move to a suitable refrigerator container and shape
into a loaf. It should cool to a very hard loaf.
To use, slice wedges off loaf and reheat with enough water to
form a thick sauce. It is already cooked so don't boil or
add to much water. Keeps about a week or so in the fridge,
frozen it will keep forever. Beats the heck out of the canned
stuff and will travel on ice for a couple days. Gets rancid
tasting when warmed for long periods, so keep very cool.
