Next, add in the minced garlic and continue to cook for an additional minute. You’ll want to be careful not to burn the garlic, as it can turn bitter. Then, it’s time to sprinkle in the chili powder, cumin, paprika, salt, pepper, and brown sugar. Stir everything together and let the spices toast for a minute or two; trust me, this step makes a big difference in the flavors! After that, mix in the tomato paste and cook for about 1 minute longer to enhance the richness of the sauce.
Now it’s time to add your beef broth, Worcestershire sauce, apple cider vinegar, and tomato sauce to the pot. Stir everything together and bring it to a gentle simmer. Once it starts bubbling, reduce the heat to low and cover the pot, letting it simmer for about 30 minutes. This is where the magic happens as all the flavors meld together. You’ll find yourself wanting to lift the lid just to take in that mouthwatering aroma wafting through your kitchen!
Pro Tips for Best Results
One thing I learned while perfecting this recipe is to experiment with the spices a bit. I tested this three ways: with more chili powder for extra kick, with less for a milder sauce, and even added a bit of cayenne for heat. It’s all about tailoring it to your family’s taste buds, so feel free to adjust.
Another tip is to let the chili sauce sit for a while after cooking, even if just for 10-15 minutes. The flavors only get better as they chill out and mingle a bit. I usually make it a few hours ahead of time or even the night before. Trust me, once it’s been given some time to relax, the sauce will knock your socks off!
Lastly, I always keep a close eye on the sauce while it simmers. I’ve had occasions where it thickened up too much, so if you notice that happening, just add a splash of more beef broth or water. You want a nice, saucy consistency that will coat your hot dogs perfectly.
Common Mistakes to Avoid
One of the biggest mistakes I’ve made when trying to figure out this chili sauce is letting the beef cook for too long before adding the onions. This can lead to dry, crumbly beef rather than that tender texture we crave in our chili sauce. It should be browned but still juicy; no one wants dry beef in their hot dog sauce! (See the next page below to continue…)