Re:Authentic New Jersey "All-The-Way" Sauce (a.k.a.: Coney, Texas Weiner, Chili, etc.)
Can I get something clarified here?
A. Is this the sauce [ i.e. with ground beef] that is being described as inedible & inauthentic with respect to North Jersey ALL THE WAY SAUCE?
B. This ground beef sauce works well on Hebrew National but not Boar's Head all-beef franks? "North Jersey Texas Wiener Sauce"
from Cook's Country magazine 1 tbsp vegetable oil 1 lb 85% lean ground beef 1 onion, chopped fine 3 tbsp tomato paste 1 tbsp chili powder 1 tsp brown sugar 1/4 tsp ground allspice 2 c chili sauce 1 c water 1/4 c hot sauce (Frank's Redhot is recommended) 2 tbsp worcestershire sauce 2 tbsp yellow mustard 1. Heat oil in large skillet over medium-high heat until shimmering. Add beef and onion and cook until beef is no longer pink, about 5 minutes. Stir in tomato paste, chili powder, brown sugar, and allspice and cook until paste begins to darken, about 2 minutes. Add chili sauce and water and bring to boil. Reduce heat to medium-low and simmer until mixture is thickened, about 7 minutes. 2. Transfer half of mixture to a food processor and process until coarsely ground; return to skillet. Stir in hot sauce, worcestershire, and mustard. Serve. (Sauce can be refrigerated in airtight container for 3 days.) Makes about 3 cups. http://www.youtube.com/watch?v=L65gdL6CrNw
C. There is ANOTHER recipe, also published by Tdj_Tx a while back for NJ ALL THE WAY SAUCE which uses NO ground beef but ONLY ground up beef/pork dogs. His recipe + more tomato & nutmeg approximates a golden ideal.
By inference, this sauce should ONLY be used on beef/pork dogs.
Please reprise that sauce recipe here to clear up this confusion.