Barbie's Hot Sauce

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.

Rhubarb Sauce

Grandma (Glennys) knows how to make all things Rhubarb! She used to make this sauce and serve it warm over ice cream -- delicious!! Could also be served over a slice of pound cake or New York style cheesecake.

Rhubarb Sauce

2 1/4 cup Rhubarb, finely chopped
1 1/2 - 2 cups Water
2/3 cup Sugar
1 Tbsp. Cornstarch

Combine rhubarb and water in a saucepan. Heat to boiling and cook until tender. Reduce heat. Add sugar. Mix cornstarch with a little bit of water and add to sauce. Increase heat and stir constantly until sauce thickens.