• 2 lbs ground chuck , finely ground
  • 12 ounces good-quality sausage
  • 2 porkhot dogs or 2 turkey hot dogs , finely ground
  • 5 large onions , chopped
  • 1 green bell pepper , de-seeded and chopped
  • 3 (15 ounce) cans chicken broth
  • 1 (12 ounce) bottle chili sauce
  • 2 (6 ounce) cans tomato paste
  • 1 cup good-quality ketchup
  • 3 bay leaves
  • 2 garlic cloves , crushed
  • 5 tablespoons prepared mustard
  • 3 tablespoons onion flakes (dried)
  • 2 tablespoons dried ancho chile powder (or other)
  • 1 tablespoon dried sweet basil leaves
  • 1 tablespoon italian seasoning
  • 1 tablespoon Dale's Steak Seasoning
  • 1 tablespoon l&p Worcestershire sauce
  • 2 teaspoons cider vinegar (yellow)
  • 1 teaspoon black pepper (canned)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Tabasco sauce
  • 1 Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
  • 2 Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
  • 3 At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.