(11/19/2010) This is a work-in-progress recipe.  As it stands I'm not too much of a fan of this particular recipe.  Growing up in upstate New York, there was a Hobo Deli down the road that made Texas Hot Weiners in a way I particularly enjoyed.  Their sauce was a little bit redder and a little less hard on the cumin than most any other chili dog sauce I've had.  I do like cumin, more than I did growing up, but not on my hot dog.  My mother and I have tried a few times to replicate that effect, but haven't quite gotten something we like yet.  Well, we kind of did, but then ran into issues like the size of tomato sauce changing at the supermarket.  So now the recipe is kind of strange.  Also consider that now I live in Texas, so a Texas Hot Weiner is amusing as redundant. 

Anyways, here's the last iteration.

Ingredient

2c sweet onions, chopped

1 lb ground beef

1 tsp chili powder

1/2 tsp garic powder

20oz kidney beans, drained

8oz tomato sauce

1T oil, for frying

(8+ hot dogs, buns, mustard)

Equipment

1 large skillet

1 potato masher (metal)

 

Warm up the oil and add the onions, cooking just briefly before adding in the beef to start browning.  The onions should retain their firmness by the end but not be crunchy.  Stir with the potato masher (why not?).  Before the beef has completely browned, add the rest of the ingredients, and start mashing it all together.  If the beef is browned before cooking completes, the beef becomes rubbery.

Serve this on a hot dog with a bun that has had mustard spread across both sides of the inside.  Do this even for your kids that hate mustard like I did; I loved these things, but would normally eat everything with ketchup.

 

How I intend to refine this recipe:

1. Make the ingredients fit the average proportions with which you can get food these days.

2. Jazz is up with a little more seasoning without making it overwhelming.