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Print this Recipe    Coney 07

Chili & Hot Dog Sauce

2 1/2 pounds chuck steak, tenderized and diced finely
2 10.5-oz cans beef broth
3 10.5-oz cans water
4 tablespoons vegetable oil
2 14-oz cans whole tomatoes, with juice
1 tablespoon paprika
5 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon seasoned salt, Lawry's
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/2 teaspoon MSG, (Accent)

5 tablespoons saltine cracker crumbs, finely ground
4 tablespoons masa flour
1 1/4 cups water

Process tomatoes in food processor; strain seeds and pulp; measure
out two cups for chili.

(mix ground crackers and masa with enough water to make thick/smooth
sauce.

In a 4 quart sauce pan brown diced chuck steak in vegetable oil,
stir steak frequently until lightly brown. Add beef broth and water.
Simmer beef mixture for 1 hour on medium low heat. After beef has
been simmering for 1 hour, add 2 cups of tomatoes that have been
processed in a blender with their juice. Strain after processing
to remove seeds and pulp. Add all spices to meat and tomatoes and
stir well. Simmer for forty five to fifty minutes on low heat,
stirring from time to time. Slowly pour enough of the thickening
sauce into meat and tomato mixture, to bring it to a thick state,
stir constantly. Depending how much the liquid has been reduced,
you may need less of the thickener. Simmer on low heat and stir
until chili reaches the desired consistently and ready to be served.
Great over hot dogs or served alone with your favorite accompaniments.

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