I know most of you are wondering why I’m calling this chili sauce for hot dogs “Michigan Sauce”. It’s because my husband is from Plattsburgh, a small town in upstate New York where Coney Island-style hot dogs are widely known as “Michigans” and sometimes “Red Hots”.
In fact, every time we’ve been to Plattsburgh to visit my husband’s family, we always stop at one or two of the local Michigan hot dog restaurants for Michigans, fries, and a cherry shake. For my husband, it’s nostalgia at its finest.
When ordering a Michigan, it’s customary to order it either “With” or “Without,” and everybody knows that you’re talking about onions even though they haven’t been mentioned by name. I like mine “With”.
My recipe for Michigan sauce was given to me by my mother-in-law about 30 years ago, and after trying the Michigans at all three of the local Michigan restaurants in Plattsburgh, I told her I think her sauce is the best.
Recipe Courtesy of Char Jones/Adapted by Winner Dinners
1-1/2 pounds ground beef
1-1/2 cups chopped onions
1 cup ketchup
1 (10-ounce) can of condensed tomato soup (such as Campbell’s), undiluted
4 teaspoons mustard
1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like it)
2 tablespoons chili powder
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
hot dog buns
Put all ingredients except hot dogs and buns in a large pan. (Do not brown the ground beef first). Simmer for about one hour. Serve over hot dogs.