Ospidillo Cafe Michigan Hot Dog Chili Sauce No. 14

• 2 lbs ground chuck
• 16 ounces tomato sauce
• 2 cups water
• 1/4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
• 2 tablespoons dried onion flakes
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried ancho chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce
• 3 medium onions, chopped
• 1 chicken bouillon cube (Maggi cube)
• 1/4 cup fresh parsley, chopped fine
• 1/4 cup prepared yellow mustard
• 1 tablespoon honey

1. Brown and drain the ground chuck and put into a large cooking pot.
2. Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
3. Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
4. Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
5. Serve over hot dogs.
6. My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

ground chuck, tomato sauce, water, barbecue sauce, onion flakes, chili powder, chile powder, ground cumin, garlic powder, hot pepper sauce, onions, chicken bouillon cube, fresh parsley, yellow mustard, honey

Taken from www.food.com/recipe/ospidillo-cafe-michigan-hot-dog-chili-sauce-no-14-147803 (may not work)