Units Scale

3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/4 teaspoon minced fresh ginger root
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
9 ounces ketchup
2–3 tablespoons genuine Root Beer (I like Maine Root brand) – this is the TFD secret ingredient!

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Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce, root beer and ketchup into the skillet.
Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.
For cooking the dogs – grill for the best flavor, or for a real New York-style experience, boil them as follows:
Add 1 package of Hot Dogs with natural casings in ½ cup beer and 3 cups of water, add ¼ teaspoon Caraway Seeds and 2 smashed cloves of fresh garlic.
Bring to a boil and immediately set to lowest heat and simmer for 20 minutes or longer.
Use fresh soft buns (TFD’s preference) or lightly toast the buns under a broiler or face-down in a fry pan.
Toppings to include:
Meat Sauce
Grated Mild Cheddar Cheese
Chopped Sweet Onion
Mustard