Thursday, May 31, 2012

Chili Dog Sauce

I LOVE chili dogs but am not a fan of how unhealthy the store bought sauce is for you so I decided to make my own a couple of weeks ago. It turned out beautifully! A friend, who is not normally a fan of hot dogs, commented on how good it was. The sauce has a nice amount of spice, a lot of flavor, loads of extra nutrients, and makes a huge batch. I like that it makes a great big batch because then I have leftovers - leftovers that can be used in a tomato chili, frozen for future chili dogs, or added to nacho cheese for chip dip.
  • 1 lb Ground Turkey (you could also sub beef, venison, chicken, etc.)
  • 1 1/2 cups Small Red Beans (Dry)
  • 2 cups Spinach leaves - Raw
  • 2 cup Carrots, grated
  • 1 medium Onion, cut into chunks
  • 1 cup red bell peppers, cut into chunks  
  • 2 cans Red Gold - Chili Ready Diced Tomatoes 
  • 1/2 cup Ketchup
  • 3 teaspoons Jalapeno Hot Sauce
  • 2 tablespoons Chili Powder
  • 1 tablespoon Paprika
  • 1 tablespoon Cumin
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1 tablespoon Oregano, dried
  • 3 cloves Garlic
  • salt and pepper to taste
  1. Rinse and cook beans (never cooked your own, here are some cooking instructions / tips).
  2. while beans are simmering, throw all the ingredients (except the meat and beans) in a food processor or blender and puree. Then pour them into a 6 quart slow cooker on low. (You may need to process/blend in a few batches as it may be too much liquid for just one.)
  3. Brown turkey with salt and pepper; drain and add meat to the slow cooker.
  4. Once the beans are cooked, toss them into the food processor or blender and pulse till they are small crumbles in size (you can also leave some whole for texture; add to slow cooker.
  5. Let everything simmer for 3-6 hours. 
  6. Then enjoy!
If you like a meatier sauce, by all means, add more meat. I may add another half a pound next time I make this.

1 serving = 1/4 cup of sauce (36 calories)

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