New York System Sauce
THIS RECIPE MAKES ENOUGH TO DRESS 8—10 MODEST-SIZE HOT DOGS.

2011 POPULAR PLATES GRILL pg. 35

Chili sauce recipes for hot dog are sacred, guarded like the formula for Coca-Cola. After careful study and inconspicuous prying, we developed the following blueprint for producing a chili sauce in the style of New York System restaurants that is eminently suited to franks of any pedigree, all beef or porky.

• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1 pound lean, finely ground chuck
• 1/2 cup beef broth
• 2 teaspoons chili powder
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 tablespoon soy sauce

Saute the onion and garlic in vegetable oil until soft. Add the ground chuck and cook until it is browned, stirring constantly with a fork or spatula to keep it broken up. Drain off excess oil. Add the beef broth and remaining seasoning. Simmer 10 minutes or until all liquid is absorbed. Let the sauce rest at least 20 minutes. It may be refrigerated and reheated.Generously dress each hot dog with sauce.

OMG - Home made Teo's sauce!  Thanks for posting this Michael!!!!

 Don't know if this is even close the secret Teo's recipe but it sounded like it was worth trying. Let us know how it turns out.

 Can't wait to try this