Ingredients
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2 lbs ground chuck
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16 ounces tomato sauce
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2 cups water
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1/4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
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2 tablespoons dried onion flakes
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1 1/2 tablespoons chili powder
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1 tablespoon dried ancho chile powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon hot pepper sauce
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1/4 cup fresh parsley, chopped fine
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1/4 cup prepared yellow mustard
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1 tablespoon honey
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3 medium onions, chopped
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1 chicken bouillon cube (Maggi cube)
Instructions
- Brown and drain the ground chuck and put into a large cooking pot.
- Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
- Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
- Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
- Serve over hot dogs.
- My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.