New York System Chili-Dog Topping

8 Chili dogs

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New York System Chili-Dog Topping Ingredients

1 sm Onion	2 ts Chili powder
1 Garlic clove	1 ts Allspice
2 tb Vegetable oil	1 ts Ground cumin
1 lb Lean ground chuck	1/2 ts Freshly ground black pepper
1/2 c Beef broth	1/2 ts Nutmeg
1 tb Soy sauce (preferably	1/2 ts Celery salt
Kikkoman)	1/4 ts Ground ginger

Instructions for New York System Chili-Dog Topping

Finely chop enough onion to measure 1/2 cup and mince garlic. In a large skillet cook onion and garlic in oil over moderate heat, stirring, until onion is softened. Add beef to skillet and cook, stirring, until browned. Spoon off any excess oil from skillet and stir in remaining ingredients. Simmer mixture over moderate heat until almost all liquid is evaporated, about 10 minutes. Transfer mixture to a food processor and pulse about 5 times, or just until meat is finely ground. Serve sauce on hot dogs over mustard and raw onions. Makes about 2 cups, enough for 8 to 10 chili dogs. Typed in MMFormat by cjhartlin@email.msn.com Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 23, 1999

Main Ingredient: Cuisine: Uncategorized