Here's my twist on mom's old hot sauce recipe. It's changed a lot over the years but I think this is my favorite combination of spices so far. I've tweaked it until I'm sick of tweaking so this is the final version. Yummy over a Zweigels Red Hot with a few onions scattered on top. My dad would be in heaven!
Barbie's Hot Sauce
2 1/2 pounds Ground Beef
1 large Vidalia or Sweet Onion, chopped
6 cups Water
4-1/2 Tbsp Chili Powder
1/2 tsp Paprika
1/2 tsp Black Pepper
1 tsp Salt
1/8 tsp Ground Cloves
1/4 tsp Thyme
1-1/2 Tbsp Ground Cinnamon
2 - 3 tsp Cayenne
1 tsp Dry Mustard (I use Coleman's)
In a large pan (I use a soup pot) brown meat and break into small pieces. Add onions and cook until meat is fully cooked and onions are soft. Using an immersible blender or food processor, grind the meat and onions into a fine consistency. Add water and remaining ingredients. Stir to blend spices and bring to a slow simmer for about an hour with pot covered and then another hour uncovered. Stir frequently. Add more water if needed, but note that the water seems to cook down during the last hour.
Note: We freeze leftover sauce in serving size portions using quart size freezer bags.
I recently made a vegan version of this and it turned out great. I substituted a package (I think 12 oz.) of white mushrooms for the hamburg and just chopped them up very, very fine using my pastry cutter. Left everything else the same except I used a little bit less water. I felt like the chili powder was a little much in this recipe but realized I opened a new jar and have a feeling it was just more potent than using chili powder that had already been opened. Something to keep in mind.
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