Chef J.D. McDonald (Food by Hand, Corte Madera, California)
Yields 3 cups
Sometimes, you really want a good chili-cheese dog. The chili sauce that I came up with has a smooth, pourable texture that makes it perfect for a garnish on hot dogs or fries, with the added benefit of clean-tasting ingredients such as lean buffalo meat. This is not an everyday food, but rather, a healthy alternative to an otherwise guilty pleasure.
1 medium yellow onion, finely chopped
4 cloves garlic, smashed (see Chef’s Tips on garlic, this page)
1 teaspoon olive oil
1 pound ground buffalo
1 (15 oz.) can tomato sauce (see “Marinara Sauce” in this page)
1 tablespoon ancho chile powder
1 tablespoon California chile powder
2 teaspoons Indian cayenne powder
1 teaspoon cumin
1 pinch cinnamon
1 pinch ground cloves
2 tablespoons bottled chile sauce
Water or beer, to achieve consistency
Salt and freshly cracked black pepper, to taste
Sauté the onions and garlic in olive oil (or bacon fat). When soft, add the meat, and cook until just no longer pink. Put the meat mixture into a food processor, and pulse until fine in order to give your sauce the proper consistency.
Return the meat mixture to the saucepan and add the remaining ingredients. Add enough water or beer to achieve a loose, but not soupy consistency.
Simmer gently for 2 or 3 hours, stirring occasionally. Taste and adjust the seasoning to your liking. You can bottle the chili in airtight containers, and store in the freezer for 3 months or in the refrigerator for 3 days.