Saturday, April 27, 2019

Chili "Dog" Sauce



With summer almost here, it is grilling season. One of our favorite things prior to FMD was chili dogs. 
Since hot dogs are not compliant to FMD, one has to make exchanges for the hot dog part, but the chili sauce and bun can easily be made to fit into phase 1 or 3. 

You can use a variety of things to replace the hot dog since the chili sauce is the star here. Grilled chicken strip, or some ground beef or turkey shaped like a hot dog and grilled. Grilled veggies- peppers and onions. Or even roasted cauliflower in phase 3!
For the bun, simply make my Sprouted Wheat Buns, and instead of forming into a round shape, roll the dough ball into a "snake" shape and place on the baking sheet pretty close together to rise. Easy Peasy. 

We like the Chili "Dog" Sauce to be spicy- so feel free to adjust up or down the spicy spices. 

I have a recipe for ketchup in my cookbook. If you are using store bough, be sure to read ingredients and check for added sugar. Almost every brand uses some form of sugar. For the mustard- any yellow or dijon or spicy mustard works- again, read your label. A lot of mustard companies add sugar!

Chili "Dog" Sauce
Phase 1 and Phase 3
Makes 4 servings if using non meat "dogs"

1 lb ground beef
1/2 onion, chopped
1 carrot, grated
1/2 cup grated zucchini
1/2 bell pepper (any color), finely chopped
3 Roma tomatoes, pureed
1/2 cup compliant ketchup
2 T compliant prepared mustard (as in not dry mustard in the spice aisle)
2 T apple cider vinegar
1 T tamari
2 T chili powder- hot or mild, your preference
2 tsp ground cumin
1 T dried oregano
2 tsp each sea salt and black pepper
1 T smoked paprika
1-2 T xylitol or stevia equivalent
2 T hot sauce (optional)
1 tsp chipotle powder (optional)
1/2 - 1 cup beef or chicken stock


Saute the veggies and ground meat until the meat is nicely browned and almost cooked through. Sprinkle in the spices and herbs, and stir to toast them for about 1 minute. Add remaining ingredients, stir to combine. Simmer for 15-20 minutes, stirring occasionally, until the sauce is nicely thick and most liquid is cooked out. 


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