- 1 lb ground chuck (80/20)
- 1 lb ground sirloin
- 2-3 cups cold water
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 1 3/4 teaspoons onion powder
- 2 teaspoons dried garlic flakes
- 2 teaspoons dried onion flakes
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic salt
- 1 cup ketchup
- 4 Tablespoons Worcestershire sauce
- 1 cup brown sugar
How to Make It
- Place ground meats in a large dutch oven. Add enough water to just cover the meat. Bring to a boil, uncovered. Stir frequently to break meat into small pieces. Reduce heat to a simmer.
- In a small bowl, combine the chili powder, paprika, cumin, salt, black pepper, onion powder, garlic flakes, onion flakes, red pepper (START with lesser amount), and garlic salt. Stir into the meat after it comes to a boil.
- Cook meat for 1 1/2 hours on a low simmer, uncovered, stirring frequently.
- In a medium size bowl, combine the ketchup, Worcestershire sauce, and brown sugar. Stir into the meat, and continue to simmer over a low heat for 30 minutes, stirring frequently. Taste to see if any spices need adjusted, such as adding more salt and the rest of the red pepper. Allow these to simmer the last few minutes.
- Remove from the heat. Remove grease with a large spoon. Leave some on to maintain consistency. More will cook off when it is warmed up. We leave about 1/4 cup. Stir well prior to serving. Makes enough for 24 regular size hot dogs.
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