Michigan Hot Dog Chili Sauce
2 lbs ground chuck
16 ounces tomato sauce
2 cups water
1/4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
2 tablespoons dried onion flakes
1 1/2 tablespoons chili powder
1 tablespoon dried ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
3 medium onions, chopped
1 chicken bouillon cube (Maggi cube)
1/4 cup fresh parsley, chopped fine
1/4 cup prepared yellow mustard
1 tablespoon honey
Brown and drain the ground chuck and put into a large cooking pot.
Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
Serve over hot dogs.