While searching for a recipe for Texas chili sauce to go over hot dogs, I ran across one on the internet that sounded perfect, Mel's Texas-Style Chili Sauce & Texas Chili Dogs. The author had done some of her research and suggested that Texas chili is actually from New Jersey. She grew up in a city that had two eateries that served what she said were the best Texas Chili Dogs, and then spent much time tweaking her copycat recipe until it was exactly the same as was served in those eateries. Mel, the author and blogger, was adamant that London Broil chopped in the food processor be used instead of ground beef. Everybody who has cooking experience with meat should know that London Broil is not a specific cut of meat; rather it is a cooking method and can be flank steak, bottom round, or a myriad of tough cuts of meat – often labeled as London Broil by the butcher - that are generally marinated, grilled, and cut across the grain. I adapted her recipe, with my own personal changes, to the Instant Pot and it turned out to be the best Texas chili sauce I’ve ever had. I have not changed much in the sauce, except a little less hot sauce, and I consider her recipe exceptional. The adaptation to the Instant Pot has made this sauce quicker and easier to make, and as a bonus, the sauce freezes extremely well.

If you prefer your Texas chili sauce extra spicy, you can add more of the Sriracha or substitutes; there are children at most of my gatherings, so I tend to keep my sauce on the milder side. Just like Mel who developed the original recipe, I can’t stress enough to use meat that is chopped in the processor and not ground beef. Mel suggests that you put this over broiled hot dogs in buns with mustard and red onions. Good Advice.

24 Servings (about 1/3 cup for each hot dog)

3 pounds flank steak, chuck, bottom round, or a cut labeled as London broil
3 tablespoons vegetable oil

1 large onion, finely chopped
1/2 cup finely chopped celery
3 cloves garlic, finely minced

Sauce:
1 1/2 cups ketchup
1 1/2 cups chili sauce (such as Heinz)
6 tablespoons yellow mustard
1/4 cup Sriracha Hot Chili Sauce, Louisiana Hot Sauce, or Frank's
3 tablespoons Worcestershire sauce
3 tablespoons chili powder
3/4 teaspoon ground cloves
1 1/2 cups water

1. Trim the fat from the meat and cut it into 1" pieces.
2. Place the pieces in a food processor and pulse until the meat is chopped (make sure you don't over process).
3. Heat the oil in the Instant Pot (or similar) on the sauté setting.
4. Add the meat, and stir, making sure it doesn't brown.
5. Add the onion, celery, and garlic; keep stirring until most of the liquid has evaporated and turn the pot off.
6. Mix the sauce ingredients and stir them into the meat and vegetable mixture.
7. Cover the pot, set the valve to sealing, and set to manual for 20 minutes.
8. When the cycle has finished, let the pressure release naturally, about 25 minutes.
9. Open the pot, stir well, and serve.

Amount Per Serving
Calories 137 Calories from Fat 58
Percent Total Calories From: Fat 43% Protein 36% Carb. 21%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 29 mg
Sodium 329 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 1 g
Protein 12 g

Vitamin A 38% Vitamin C 14% Calcium 0% Iron 8%