July is National Hot Dog Month.
I am not a sports fan. I am often surrounded by sports fans who, on crucial game days, require sustenance that is easy to make and goes well with beer. Hot dogs are also called wieners and frankfurters.
I serve Texas Weiners with this sauce and chopped onions. This sauce is HOT so exercise discretion. For a milder sauce, omit the Cayenne Pepper.
This recipe comes from a chef who posted on the old AOL Comfort Food Board named Big Saab Guy. He actually lives in Texas. It will dress about 2 dozen hot dogs. I give it to you as he gave it to the board. You can keep the Sauce and the Hot Dogs warm separately and the sports fanatics can assemble and eat at will. Give lots of napkins.
The sign on the right comes from Plainfield NJ. It hangs on one of the original Texas Weiner joints in business since 1924. The Texas Weiner was actually created by a Greek in Paterson NJ.
Texas Hot Dog Sauce
1 pound finely ground Beef
3 tablespoons Chili Powder
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Thyme
1 teaspoon White Vinegar
2 cups Water
Very thoroughly brown Beef and drain. You want the pieces to be as small as possible. Really work to break them up as you brown them.
Add the spices and mix well. Add the Water and simmer for one hour, uncovered, stirring often. It should be the consistency of something like tomato soup.
Stir in the Vinegar. Then serve as follows: put a thin smear of Yellow Mustard on both sides of an open hot dog roll, then insert the Hot Dog, then a layer of finely chopped Onion, then drizzle the top with about a tablespoon of the Sauce.