Michigan Sauce Recipe for Chili Dog Day: Not Chili Really & Not Just for Hot Dogs by Craig Couture
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 sauce 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.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: approximately 2 hours
- 1 pound (80/20) ground beef (not any leaner; fat is flavor)
- 1 medium onion, diced finely
- 4 cloves garlic, minced
- 1 can (6 ounces) 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.
- 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.
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