Cooking with Beer - Brown Ale Chili Sauce

I ask you . . . what goes better with hot dogs than beer? It's like mom and apple pie, valentines and chocolate, Sodom and Gomorrah.  All right. Maybe not the last one. But you get my drift.

Beer, hotdogs. Hotdogs, beer. Mmmmmmm.

This recipe is a spicy meat sauce for hot dogs made with beer. It's hugely flavorful.  It is based on the famous sauce served at Capitol Lunch, a local-to-me eatery that is known for it's hot dogs and it's meat sauce.

I made this recipe with Tumbler Autumn Brown Ale by Sierra Nevada. The spices in the beer compliment the ingredients in the sauce quite nicely. But you can use whatever beer you like; experiment and make it your own.

This recipe is great if you prepare it a day ahead of time to allow the flavors to fully combine and mesh.

Brown Ale Chili Sauce

1 1/2 Lbs 85% Lean Ground Beef

1 12-Oz Bottle Brown Ale

1 Medium Red Onion, Chopped

2 Medium Tomatoes, Chopped

6 Tablespoons Worcestershire Sauce

2 Tbsp Allspice

1 Tbsp Hot Mexican Chili Powder

2 Tbsp Sugar

1 Tbsp Hot Paprika

1 Tbsp Salt

1 Tbsp Garlic Powder

In a large stock pot, cook beef, tomatoes and onion in 1/4 cup of beer until beef is browned.

Place meat mixture in a blender and pulse a couple times to finely chopped. Don't process too long because you don't want to puree the meat.

Add the rest of the beer and the remaining ingredients to the pot and bring to a boil.

Return the meat to the pot and simmer for at least 2 hours. Stir occasionally.

Serve over your favorite hot dog. I like to wrap the dog in cheese before I put the sauce on.  YUM!