​Michigan Sauce Recipe for Chili Dog Day: Not Chili Really & Not Just for Hot Dogs Sauces/Condiments Beef

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.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: approximately 2 hours

Ingredients

• 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: 

1. Put the meat and beer or water in a COLD pan and use a potato masher to smash the meat into fine particles.
2. Turn the stovetop to medium. Add diced onion and garlic. Heat the mixture for 5 minutes.
3. 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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