Greek Sweet Chili Sauce
(Paraphrased recipe)
The secret ingredient is unsweetened cocoa powder.
You can't really taste it, but it adds a flavor dimension
the this sweet hot dog chili sauce.
1 Tbsp olive oil
3/4 lb ground lamb
3/4 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 Tbsp chili powder
1 tsp unsweetened cocoa powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cayenne pepper
1 cup tomato sauce
1 cup beef broth
1 cup water
2 Tbsp honey
2 Tbsp red wine vinegar
1/2 cinnamon stick
1 bay leaf
Heat oil in skillet or dutch oven over medium-high heat.
Add ground meat, onion, salt and pepper. Cook, breaking up
clumps of meat, cook until meat is no longer pink, about 10 minutes.
Add chili powder, cocoa powder, cumin, oregano, paprika, allspice and
cayenne. Cook and stir for 3 minutes. Add tomato sauce, broth and 1 cup
of water and heat to a simmer. Stir in honey and vinegar and add cinnamon
stick and bay leaf.
Reduce the heat to low and simmer, covered, about 45 minutes to blend
flavors. Uncover and simmer for another 15 minutes, until mixture is
reduced to a light sauce consistency. Add a little more water to prevent
sauce from sticking if necessary.
Adjust seasoning, if necessary. Discard cinnamon stick and bay leaf.
May be stored in fridge for up to 3 days or frozen.
Source: New England Home Cooking: 350 Recipes from Town and Country, and Sea.
Coney Island Chili. Recipe from Richmond, Indiana restaurant from the late 1930's or early 1940's. 1 pound beef suet 2 pounds ground beef (good quality)
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