Name: North Jersey Texas Wiener Sauce
Total time: 35 min
Yield: Serves 12 (Makes about 3 cups, enough for 12 hot dogs)
Cuisine: American, Mid-Atlantic, US & Canada
Ingredients: 1 tablespoon vegetable oil; 1 pound 85 percent lean ground beef; 1 onion, chopped fine; 3 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoon brown sugar; 1/4 teaspoon ground allspice; 2 cups chili sauce; 1 cup water; 1/4 cup hot sauce (see note); 2 tablespoons Worcestershire sauce; 2 tablespoon yellow mustard

Why This Recipe Works

For a kick of heat in our North Jersey Texas Wiener Sauce, tasters preferred Frank’s RedHot to other brands. Topping the sauce with chopped onions and mustard put the finishing touches on our dogs.

Before You Begin

The test kitchen likes Frank’s hot sauce; if you use another brand, start with a small amount and taste for heat. Top hot dogs with sauce, chopped onion, and yellow mustard.

Instructions

Heat oil in large skillet over medium-high heat until shimmering. Add beef and onion and cook until beef is no longer pink, about 5 minutes. Stir in tomato paste, chili powder, brown sugar, and allspice and cook until paste begins to darken, about 2 minutes. Add chili sauce and water and bring to boil. Reduce heat to medium-low and simmer until mixture is thickened, about 7 minutes.

Transfer half of mixture to food processor and process until coarsely ground; return to skillet and cook over medium-low heat until thickened, 8 to 10 minutes. Stir in hot sauce, Worcestershire, and mustard. Serve. (Sauce can be refrigerated in airtight container for 3 days.)