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 firstname.lastname@example.org Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #13 by email@example.com on Jun 23, 1999
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Chili dog (195g)|
|Recipe Makes: 8|
|Calories from Fat: 102 (63%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 38.6mg||12 %|
|Sodium 504.7mg||17 %|
|Potassium 281.7mg||7 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 1.8g|
|Protein 12.4g||18 %|
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Calories per serving: 163
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