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| These are a local favorite in Western New York and I have loved them ever since I lived in that area in my early 20's. My kids get so excited when I make these because they love them as much as I do. |
Start by cooking 2 pounds of ground beef in 6 cups of water with a few bay leaves. Cook until it turns brown breaking it up as you go.
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| This is an extremely flavorful sauce and it uses a lot of spices and herbs. 2 heaping tablespoons of chili powder, 2 tablespoons of paprika, 1 tablespoon of Worcestershire sauce, 2 tsp. salt, 3 tsp. onion powder, 3 tsp. granulated garlic, 2 tablespoons cumin, 3 tsp. turmeric, 1 tablespoon dry mustard, 2 tablespoons oregano, 1. tsp. cinnamon, 1 tsp. ground cloves, 1/2 tsp nutmeg, 1 tsp. red pepper flakes, 1 tsp black pepper, 1 tsp. dried thyme, 4 beef bouillon cubes, 1 tablespoon dried onions, 2 tablespoons of sugar. Add this to the water and ground beef. |
Now you want to reduce the liquid, so cook it over medium heat for about 2 hours.
Starting to look good. It smells even better! You have to keep tasting it until you get it right. Add additional ingredients until you get the desired flavor. I added more salt and chili powder and cumin to mine.
Once it has reduced and there is just a bit of liquid left, add 1/2 cup of cornstarch mixed with a bit of water.
Cook until it thickens.
Steam a hot dog bun until it is very soft. Squirt on some yellow mustard.
Brown some good quality beef hot dogs.
Place the hot dog over the mustard.
Add as much of the sauce as you can fit on the bun.
Add a ton of diced onion.
Texas hots heaven.
