CONY ISLAND HOT DOG SAUCE

1 2 1/2 - 3 1/2 lbs chuck roast 2 cups beef broth (home made is best) 1 minced garlic clove 3 tablespoon cumin seeds (grind in blender or spice mill) 2 teaspoons home made chili powder.

Use 10 California dried chilis (seeds and stem removed) and 2 tablespoons of cumin seeds ground in blender to nearly a powder. Slash meat into 1 inch sections; blend chile powder and cumin, then rub into all meat surfaces. Slip meat into a plastic storage bag and refrigerate over night.

The next day, set oven at 225 degrees. Spray a non-stck oven proof dish lightly with olive oil or Pam. Add broth, then roast meat in oven for two hours.

Save broth. Let meat cool, then run through a grinder.

Moisten meat with broth. For the best taste use all beef natural casing franks. Coarsely chop onions. Add plain yellow mustard. One bite and you are in Coney Island Heaven!

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