Hot Dog Sauce

Place diced onion in a dry 2-quart saucepan and cook over medium heat until soft, about five minutes. Keep stirring the onions to make sure they don’t burn. Add the ground beef to the pot and cook until it’s completely browned.

Transfer the meat and onions to a food processor and pulse for 30 seconds. This step is optional, but it makes the sauce more authentic.

Transfer the meat and onions back to the pot. Add the chili powder, oregano, chili flakes, cumin (if using), salt and pepper. Mix well. Add the beer and water and stir to combine. Simmer the sauce over low heat for about an hour.

While the sauce is simmering, cook your hot dogs however you like them. Wrap the buns in a damp paper towel and microwave for 20-25 seconds to create a steamed effect.

Serve hot dogs topped with yellow mustard, the sauce, diced onion, pickles and/or banana peppers for an authentic taste.