Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.
Melt butter in a large skillet over medium heat. Add onions and garlic salt; cook and stir until tender and just starting to brown, 5 to 10 minutes. Add hard cider and black pepper; simmer, covered, until flavors combine, about 10 minutes.
Uncover skillet and cook until cooking liquid evaporates, about 5 minutes. Add sugar as needed.
nd cook in the microwave for about 30 seconds in high
Saute garlic and onions in olive oil.
When onions are tender add ketchup, choice of cayenne or pepper flakes and paprika.
Simmer over a low heat for about 15 minutes.
Add vinegar and simmer 30-45 minutes.
Add salt to taste.
Serve over grilled hot dogs in steamed buns.
Put onions and ground beef in a large pan; mix well and add water to cover. Salt and pepper generously. Bring to a boil and boil gently for 20 to 30 minutes. Using a slotted spoon, dish onto boiled hot dogs in steamed buns.
Cut onions fine; barely cover with water and simmer a few minutes.
Add meat; cook.
Add rest of ingredients and simmer 1 1/2 hours.
s you would for frying them for burgers or hot-dogs and place on
In a medium skillet, heat oil over medium heat; add onions and saute until golden and limp, about 7 minutes.
Stir in ketchup then add cinnamon, chili powder, hot pepper sauce, and salt. Stir in water and bring mixture to a boil. Cook until mixture is thickened and water reduces to about half. Serve over hot dogs.
Saute the onions and garlic in oil about 15 to 20 minutes, until tender and not brown. Add the flour and stir and cook 2 minutes.
Add remaining ingredients, cover and simmer 50 minutes. If it gets too thick, add a little more water.
Remove bay leaves.
Serve on hot dogs and burgers.
Brown ground round.
Saute celery and onion.
Add all other ingredients and simmer for 10 minutes.
Spoon over grilled hot dogs.
Good for a cook out.
Serves 10.
Place it all in a food processor and process until you like the consistency.
Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.
Chop onions and brown onions, meat and butter.
Mix in all other ingredients and cover with 2 cups of water.
Simmer for 1 hour.
In a saucepan, saute the onions and garlic until soft.
Add in ground beef, and saute until browned.
Add in all remaining ingredients (except bread crumbs) and vinegar.
Bring to a boil, stirring occasionally, boil for 5 minutes.
Add in bread crumbs and vinegar; mix to combine.
Simmer for about 2 hours, stirring occasionally.
Saute 1 stalk celery and 1 small onion until tender.
Add rest of ingredients.
Add water if too thick.
Simmer with 6 to 10 hog dogs for 45 minutes.
Fry meat and
onions
in
olive oil until brown.
Drain and put mixture through strainer.
Add dry ingredients.
Place in saucepan and
add
twice
as
much\twater
as meat mixture. Simmer until most\tof
mixture has been absorbed.\t(Don't make too dry.) Serve over hot dog in roll.
Top with finely chopped Spanish onion.
Simmer ground beef, onion and bell pepper.
Add water and vinegar for 30 minutes.
Add remaining ingredients and cook on low heat for 15 to 20 minutes.
Serve on hot dogs.
In a saucepan, cover meat and onions with water (just enough to cover).
Simmer for 10 to 15 minutes.
Add tomato paste, catsup and chili powder; add salt.
Cover and simmer for 45 minutes to 1 hour or until thick.
Place all ingredients in a
crock-pot.
Cook on low for 10 to 12 hours or on high for 5 hours.
Watch for scorching at the high setting.
Serve with your choice of chips; also good as a topping for hot dogs or hamburgers.
Heat mustard and jelly until well blended.
Add hot dogs or Smokies and simmer.
Serve in chafing dish with toothpicks.
In large cooker combine beef and water.
Boil until all water is gone.
Drain grease.
Add catsup, tomato paste, onions and chili powder.
Simmer until thick, about 30 minutes.
Yields 1 gallon of chili sauce and can be frozen for several weeks.