Summer cookouts are on the near horizon, and oftentimes I like to keep it simple by just grilling hotdogs and burgers, and then adding one homemade touch to elevate those meats to a higher level. I’m talking homemade chili, of course. Honestly, I’m not a big fan of any of the bland canned hotdog chili sauces, especially when I can make my own with minimal effort, no preservatives and incredible results. And judging by some of the requests for this recipe I received at a recent cookout, this chili sauce is a favorite!
My homemade chili sauce freezes great, so make a big batch and then package any leftovers in containers/plastic bags according to your specific size needs. Just thaw the chili in the refrigerator the day before you plan to serve it and then heat it in your microwave or on the stovetop until it is warm throughout.
- 1 tablespoon garlic-infused canola oil
- ½ cup sweet onion, diced fine
- 2 garlic cloves, pressed
- 1 pound ground beef
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- 2/3 cup fat-free beef broth, divided
- ½ teaspoon Cayenne pepper
- 1 tablespoon (or more) chili powder, to taste
- ½ cup ketchup
- 1 (8 ounce) can tomato sauce
- 1 teaspoon yellow mustard (not pictured)
Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for a few minutes. Add beef, season with Worcestershire sauce and salt, and cook until meat is browned. Drain in a colander.
Place beef mixture in a large saucepan and sprinkle with cayenne pepper and chili powder. Stir in 1/3 cup of beef broth and simmer for a couple of minutes.
Add ketchup and tomato sauce, mix well, and simmer for a few more minutes.
Stir in the rest of the beef broth and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes.
Remove from heat and add more spices as needed. This is where I added the yellow mustard, to cut some of the sweetness from the ketchup. Enjoy on hotdogs, burgers, nachos, etc.!