4
Submitted by Red Hot Chili Peppe
"Everyone has a favorite place that sells chili dogs with that "special sauce". We have one here too called Capitol Lunch. This recipe is a very close second to "Cappy's" that everyone is asking me "Where did you get the recipe?""
photo by melloyellow0123 
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
30-50
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ingredients
- 2 lbs 85% lean ground beef
- 1 medium onion, diced
- 8 tablespoons Worcestershire sauce
- 8 tablespoons A.1. Original Sauce
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 tablespoons ground cumin
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon garlic powder
- 1 cup water
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directions
- In a 4 quart stock pot mix ground beef with worcestershire sauce and brown meat.
- Add remaining ingredients and bring to a rolling boil.
- Place meat into blender or food processor and chop very fine.
- Return to stockpot and simmer for one hour.
- SERVING SIZE IS APPROXIMATE -- you may get more or less depending on how much sauce you like on your dogs --.
- Helpful hint -- freeze sauce in old ice cube tray -- when frozen remove and place in freezer bag remove as need for you hot dogs. One "cube" should be enough for one dog.
Questions & Replies
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Reviews
-
I love the Cappy Sauce at Capitol Lunch in New Britain. I'm thinking that there is a little sugar in the sauce, perhaps brown sugar, because there is a sweetness to the sauce. Perhaps less chili powder because it doesn't really have a bite to it. Not sure, but that's what I think.
Mimi in Connecticut
-
A "Top Dog" sauce! Full of flavor. Not at all over powering taste wise. Will be making this sauce again!!
Chef No Tell
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My family is from New Britain. I have the recipe, and this ain't it. And no, I'm not sharing. Clues: Tere's no A.1. and you don't need to blend it to get it fine grained.
joecies ..
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This recipe is not correct at all. I grew-up on these hot dogs and sauce in the 1960's and I know memorex from reality. This is just another "sauce-based" brew that is off-base and un-authentic. Where most folks go haywire is with the ingredients and proportions. ALL must remember "history" where many of these "today" sauces weren't readily available and, if they were, they would ratchet-up the cost to feed and lower the profit margin on a 25 cent dog circa early 1960's. They must also remember that the original Chef was from European desent and not from an hispanic descent. Again, and finally, it's cost to feed with simple and less expensive ingredients and the fact that the Chef was from Europe.
kaminstiyahoo.com
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RECIPE SUBMITTED BY
Red Hot Chili Peppe
United States
- 5 Recipes
- 2 Tweaks
I live on the east coast with my wife and two sons... For work I do a little bit of this a little bit of that... Basicly I show up and collect a paycheck lol... Why Red Hot Chili Peppers? Is it after the band? No... I just have been eating hot peppers since I was a teenager... My son tagged the name on me one day at a family gathering saying "If I keeping eating those hot peppers I'm going to turn in to one" and it stuck... I'm a Justice of the Peace .......During the summer you'll find me in my garden where I grow all sorts of good stuff like tomatoes, cukes, squash a variety of peppers including the habanero peppers for my hot sauce...We're big Yankee fans here, we try to make it to a couple of games a year, if not we have a couple great AA teams here that we go see... They play just as well as the pros do with no attitudes and for a fraction of the cost!.... If I were ever to open my own restaurant I would call it Some Place Else, because people get tired of going to the same place all the time and are always saying let's try Some Place Else!
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