Fairmont Style Hot Dog Sauce

  1 C. finely chopped onion
  5 pounds ground beef
  1/4 pound ground pork
  1 T. black pepper
  1 T. salt
  3 T. chili powder
  4 T. crushed red chili pepper (medium hot)
  1 32 oz. can tomato sauce
  1 14 or 15 oz. bottle - ketchup
  1 small can tomato paste
  1 T. olive oil
  1/4 t. cumin
  1 dash Tabasco sauce

Instructions:
In a large pot, saute the onion in the olive oil until tender but not browned. Crumble the raw hamburger and ground pork and add to the pot. Cover with water and cook for 1 hour, uncovered, adding more water if necessary. Add the remaining Ingredients and cook, covered, over low heat, just simmering, for two more hours.

If you wish a thinner sauce, add more water half way through the final two hours. For thick sauce, cook down, uncovered for a while longer.

This recipe makes quite a lot of hot dog sauce, so we freeze it in small lots and then microwave to thaw. This is not called Chili around here; it's Hot Dog Sauce and this style of sauce, or some variation of it is found in all of the dog stands in this town and in most of North Central West Virginia.<

Posted by kipj

Tammy's Hotdog Sauce
(Tammy's modifications in parensthesis)

  1 lb. lean ground beef
  2 cups water
  1 tsp. salt (2 tsp)
  1/2 tsp. black pepper
  1 6 oz. can tomato paste
  2 oz. chili powder (3 tb)
  2 tbsp. crushed red pepper (1 tsp) Instructions:
Makes 3 pints

Use crock pot or slow cooker
Put water in, add meat
Boil 10 min
Add rest of ingredients and boil 10 mins.
Cook on low heat
Simmer for 6 hours

Tammy H. 2003

Mrs. Y's H.D. Sauce

  1/2 lb. suet - rendered
  1 lb. ground beef (chuck) browned
  3/4 can chili powder - use to taste
  1 tsp. red pepper
  1 can tomato paste
  1 can boiling water
  salt to taste

Instructions:
Cook slowly until thick and dark.

submitted by christine & steve 2004

Hot Dog Sauce

  1 lb. hamburger
  2 cups water
  1/2 tsp. salt
  1/2 tsp. black pepper
  1 six-ounce can tomato paste
  2 T. chili powder
  2 T. red pepper (3 if wanted)

Instructions:
Boil the hamburger in 2 cups water for about 10 minutes or until cooked. (bash it up pretty goo while it's cooking.

Turn off heat and stir in the tomato paste and the rest of the ingredients.

Stir and pour into slow cooker.

IMPORTANT: Slow cook sauce (low setting) for 6 hours - stirring every half-hour or so.

cmanly 1998

West Virginia Hotdog Chili

  1/2 cup shortening
  2 TBSP. onions, chopped
  2 cloves garlic, chopped
  5 lbs. ground beef
  1 1/2 TBSP. paprika
  2 1/2 TBSP. chili powder
  1 1/2 TBSP. black pepper
  1 TBSP. cayenne pepper (can use 1/2 TBSP. - 2 TBSP.)
  2 TBSP. salt
  2 1/2 TBSP. ground cumin
  1 tsp. ground cinnamon
  1/2 - 1 cup cracker meal

Instructions:
1. Sauté meat, garlic and onions till browned
2. Add spices, stir well
3. Add about a quart of water and cook over low heat for 3-4 hours
4. Add a little water occasionally to keep from sticking
5. When chili is cooked, remove from heat and add 1/2 to 1 cup of cracker meal & stir well
6. Another trick that you can do is place the pot in the bottom of the kitchen sink and run an electric hand mixer around briefly - this makes for a finer ground meat texture & is closer to the "real thing"

After the first batch you will learn to vary (slightly) the blend of peppers and cumin...the cinnamon is critical but your chili should never have a cinnamon taste.

This chili freezes well and you may cut the recipe in half, but NO more!

sriley 2007

Hot Dog Sauce from someplace special

   2-1/2 pounds Lean Ground Beef
   1-1/4 pounds Lean Ground Pork
   5 Sheep Casing Hot Dogs
   (Have all ground together)

   1 Onion Chopped
   27 oz bottle of ketchup
   2 tablespoons Cumin
   2 tablespoons Paprika
   Water

Instructions:
Brown meat, pour off grease. Brown onion.
Add everything else and simmer 1/2 hour. Add water as needed.

JLC 2008

CV NEWS Hot Dog Sauce

A unique meatless sauce. This is the full recipe, but you can cut this in half. I got this directly from Jeanne Viglianco.

   72 oz water
   3 oz Contadina oil
   1 1/2 cup finely diced onions
   18 oz Contadina Tomato Paste
   6 oz sugar
   1 oz apple cider vinegar
   1/4 cup of salt
   2 tsp black pepper
   6 oz cream cornstarch

Instructions:
In a large saucepan bring water to boil. Keep simmering. Brown onions in oil using a large skillet (we use an old black iron one, measuring 8" across the bottom and 10" across the top and 2" high). Add tomato paste to onions and stir until thick. Add vinegar, then sugar and stir until smooth (may stick to pan). Lower heat and add water until not quite full, stir until smooth. Add salt and pepper, simmer a while. Stir contents of skillet into remaining water. Simmer 10 to 15 min. Dissolve cornstarch in cold water, add to sauce and you're done. Stir occasionally.

JV 2009