GREEK CHILI DOG SAUCE | Hot Dog Chili Recipe

I remember getting Greek Chili Dog Sauce as a kid from a local hot dog stand. While I didn’t know that’s what kind it was at the time, years later I found this recipe and realized that’s what it was. It’s so easy to make. You put the ground beef in a pot with some water, broth and a bunch of spices. Bring it to a boil and simmer it for a couple hours on the stove. Regardless on if you call it Chili or Sauce, this recipe, in my opinion is the best!

Ingredients:
1 lb Hamburger
4 Cups Water
2 Cups Chicken Broth
1 6 oz Can Tomato Paste
1 Tbs Dried Onions
1 Tbs Chili Powder
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cinnamon
1 tsp Dried Parsley
½ tsp Cayenne Pepper (Use Less for a Milder Sauce)

Instructions:
1. In a large pot add water, chicken broth, and tomato paste.
2. Place the hamburger in the liquid and break it down so there are no chunks.
3. Add the rest of the ingredients and mix well
4. Bring to a boil, reduce heat and simmer uncovered for 2 hours or until the mixture becomes thick, Stirring often.
5. Once cooked, use on hot dogs
6. Leftovers can be placed into a container and frozen.

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00:00 | Intro
00:40 | Making the Greek Chili Dog Sauce
05:38 | Tasting and Recipe Notes
07:01 | Outro
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hey there welcome to the channel so when I was a kid we would get this hot dog chili from this hot dog place near me if you call it hot dog chili or hot dog sauce leave it in the comments below but we would get this chili to put on our hot dogs and we would buy it in a quart container and it always had this interesting flavor to it that I wasn’t familiar with with other hot dog chilies and that’s because it was a Greek style hot dog chili so today on the channel we’re going to make some I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so let’s make some Greek style hot dog sauce so we are over at the stove and this is not a difficult recipe and you probably have just about everything in the house so let’s go over the recipe and ideally you want your hamburger to be thawed mine is still a little Frozen but it’ll cook down I’m not worried about that so I have a pound of ground beef in my pot to that I’m going to add add four cups of water and now I’m also going to add an additional two cups of water and this is why I don’t have any chicken broth in the house at the moment so if you’re adding a can of chicken broth you would add about 8 ounces of that since I’m not doing that I’m adding the water and adding my bullion base so use whatever you want to use if you need to use gluten-free bullion base of course you need to do that if you want to use chicken broth do that if you prefer beef use beef broth if that’s what you have next I’m going to add a 6 oz can of tomato paste so I’ve got both ends open and I’m just going to push that through and hopefully not drop in the other lid we’re going to bring this to a boil so I’ve got this up pretty high I’ve got it like you know on high nine somewhere in there because I want to bring it to a boil and then I’m going to reduce it I am going to try to break up the hamburger at this point and don’t worry if it doesn’t break up now because this is going to cook down and what the ground beef is going to do because it’s boiling is by the end of the cooking time it’s going to be super smooth it’s going to be perfect for going over hot dogs you’re not going to have great big hunks of ground beef all right so while that’s coming up to a boil let’s add our seasonings I’ve got 1 tblspoon of chili powder 1 tablespoon of dried minced onions one teaspoon of dried parsley 1 teaspoon of garlic powder because I’m using bullion I’m only going to use half a teaspoon of salt instead of the original teaspoon in the recipe cuz I can add more salt later if it’s not seasoned enough it’s going to have one teaspoon of cinnamon to give it that Greek twist and the recipe calls for half a teaspoon of cayenne pepper I’m actually using a/4 teaspoon because my family’s coming down and they don’t do spicy so I’m going to add all those the recipe does not call for this but I am going to add a couple pinches of black pepper so now the big thing to do is to let it cook so as this comes up to a boil I’m going to come in here every couple minutes and just keep knocking down that beef until it’s all broken up probably once it comes to a boil I’m going to switch to a spoon and keep doing the same thing and it feels like I can probably do it now yeah it looks pretty good now so now I can switch to a spoon and once this comes to a boil you want to reduce it to a simmer simmer it uncovered for about 2 hours until it’s nice and thick if the water starts boiling off and it’s getting too low add a little bit more water and just keep cooking it until it’s the consistency that you like so I’m going to bring this up to a boil show you what it looks like and then we’re going to jump ahead so we are coming up to a boil I can hear it on the bottom of the pot and it’s starting to Bubble just around the edges so before it comes to a full boil I’m actually going to start bumping it back just because this pot’s going to retain a lot of heat so I’m going to bump it back you want to simmer it for about 2 hours stirring often so let’s get this cooked down and I’ll show you what it looks like okay so we are about an hour and 15 minutes into this and I have messed around a little bit with the temperature setting just because I want it to actually have a really good s simmer so you can see the line was about up to here so it’s definitely boiled away some of that liquid and as far as the heat I’ve gone from it being around one or so on my stove to I’m doing it about 4 now so I’m at medium low as opposed to low because I really want this to simmer but I want to make sure it is bubbling at a good rate so adjust as needed but guys we’re just simmering this like any other sauce so let’s get this cooked down the rest of the way so it’s been about 2 and 1/2 hours and this is what it is simmered down to so of course you just simmer it until it’s the consisteny that you want I think this is about where I want it I can always take it down a little bit more later because of the liquid in it but look at how smooth that chili sauce is that’s going to go great on hot dogs and hamburgers I’ve put some over nachos before so let’s get this off the heat and give it a little taste all right so here’s a little bit in a bowl you can actually still hear it simmering in the back I’ve turned off the stove but that cast iron it’s still heating itself so it’ll cool off eventually and I’ll remove it from the stove in a few minutes doe photos so again that’s how smooth it is and you know I mean it’s got chunks in it but it’s far as consistency that ground beef has cooked into this perfect sauce it reminds me of at a Mexican restaurant when you get the beef tacos or whatever it’s really fine like this that boiling and simmering the beef is what’s done all of that it smells amazing it reminds me of when we used to go to that hot dog place and get the chili let’s taste it the seasonings are great it is not spicy if you don’t like spice at all leave out the Cayenne or if you wanted a little more heat then of course add the full amount the cinnamon it doesn’t taste like cinnamon it’s just a different taste than regular hot dog chili or hot dog sauce whatever you want to call it I really like it and I’m excited because I don’t have any hot dogs at the moment to try this on but we are having hot dogs later this week so guys what do you think Greek style hot dog chili hot dog sauce whatever you want to call it would love to hear your comments below I want to thank you so much for watching and I hope to see you in the next video