12 ounces finely ground beef chuck
1 yellow onion, chopped
3 tablespoons chili powder blend, such as McCormick
1 teaspoon dried mustard powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch cayenne pepper, optional
1 fresh bay leaf
1 clove garlic, minced
1/4 cup tomato paste
2 tablespoons apple cider vinegar
1 1/2 tablespoons canola oil
2 tablespoons all-purpose flour
2 cups chicken stock
8 regular (not hot) half-smoke hot dogs
1/4 cup yellow mustard, for spreading
8 split-top hot dog buns, toasted
1/2 cup diced raw onions, for topping
Serving suggestions: french fries or chips
The chili sauce can be served immediately, but is best when allowed to sit for a day to allow the flavors to blend. Season carefully with the salt when cooking as the salt, as well as the spices, will intensify over time. Reheat gently with a few tablespoons of chicken stock until bubbling.
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