Michigan Burger & Hot Dog Sauce Recipe Is a Chef's Secret Weapon by Craig Couture
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Although there’s some debate about the origins of Michigan sauce, you can find the popular sauce primarily in the “North Country,” the northern region of New York. I came across it in Plattsburgh.
The chili recipe is close to a chili but a bit different, with flavors unique to northern New York and often used as a hot dog sauce. This is my own take, great not only for hot dogs, but to top burgers and as a dip when covered with cheese and melted like a taco dip.
To make this Michigan sauce recipe for chili dogs you will need a pound of ground beef, an onion, garlic, tomato paste, water or beer, hot sauce, chili powder, yellow mustard, ground cumin, smoked paprika, ketchup, black pepper, salt and Worcestershire sauce.
Don't you think it's time to up your hot dog game? Chili dogs are perfect for lunch or dinner any day of the week.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: approximately 2 hours
Servings: 12
Ingredients
- 1 pound (80/20) ground beef (not any leaner; fat is flavor)
- 1 medium onion, diced finely
- 4 cloves garlic, minced
- 6 ounces (1 can) tomato paste
- 1 cup water or beer (your preference)
- 1/2 cup Frank’s RedHot sauce
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard (I prefer French's)
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- I tablespoon ketchup
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
Here's how to make it:
- Put the meat and beer or water in a COLD pan and use a potato masher to smash the meat into fine particles. (This is not the recipe for that super lean ground beef. Get some with a little fat in it.)
- Turn the stovetop to medium. Add diced onion and garlic. Heat the mixture for 5 minutes.
- Once the mixture is slightly cooked, add the remaining ingredients and stir together well. Simmer on low for a couple of hours. (You can use whatever hot sauce you like. We prefer Franks's RedHot.) Store the sauce in an airtight container in the fridge. Reheat in the microwave on in a saucepot over low heat.
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