meat hot sauce recipe

Written ByJenny Smyth Posted on
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The Best meat hot sauce recipe

I’m so excited to share this amazing meat hot sauce recipe with you all. This recipe has been a staple in our household for years, and it’s a game-changer for any occasion.

I first discovered this recipe while browsing through a cookbook from the Southern United States, where it’s a beloved tradition to serve at family gatherings and barbecues. The combination of rich flavors and tender meat is simply irresistible, and I’ve found that it pairs perfectly with a variety of dishes, from tacos to grilled meats.

My kids love it when I serve this at family dinner nights, and my husband requests it whenever we have guests over. One of the things I love most about this recipe is that it’s incredibly easy to make and customize to your taste.

You can adjust the level of heat to suit your family’s preferences, and the best part is that it’s made with wholesome ingredients that are perfect for busy weeknights or special occasions alike. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite in your household as well.

The key to making this dish shine is in the technique – slow-cooking the meat until it’s fall-apart tender, then finishing it off with a tangy and spicy sauce that adds depth and complexity to each bite.

Spicy Meat Hot Sauce

4.9 from 1576 votes

A rich and fiery hot sauce made with ground beef and a blend of chilies. This versatile sauce adds a bold kick to tacos, eggs, or rice bowls.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Meat Base

1 lb ground beef (80/20)
1 tbsp vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced

For the Hot Sauce

4 dried guajillo chilies, stemmed and seeded
2 dried arbol chilies, stemmed and seeded
1 cup chicken broth
2 tbsp tomato paste
1 tbsp apple cider vinegar
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Heat a large skillet over medium-high heat and add the vegetable oil.
2Once the oil shimmers, add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon, until it is browned and no longer pink.
3Remove the beef with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
4Reduce the heat to medium and add the chopped onion to the skillet.
5Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
6Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7While the onion cooks, place the dried guajillo and arbol chilies in a small saucepan with the chicken broth.
8Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes until the chilies are soft and pliable.
9Remove from heat and let cool slightly.
10Transfer the softened chilies and the broth to a blender.
11Add the tomato paste, apple cider vinegar, cumin, smoked paprika, salt, and black pepper.
12Blend on high for 30 to 45 seconds until the sauce is completely smooth and no chunks remain.
13Pour the blended chili sauce into the skillet with the cooked onion and garlic.
14Stir in the reserved browned ground beef.
15Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
16The sauce should coat the back of a spoon.
17Taste the sauce and adjust salt or vinegar if needed.
18Remove from heat and let cool slightly before serving.
19For a smoother texture, you can blend the entire sauce after cooking, but the chunky meat version is traditional.

🔧Equipment

Large skillet
Small saucepan
Blender
Wooden spoon
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 520mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 20g

📝Notes

For a milder sauce, remove all seeds from the chilies or reduce the number of arbol chilies. Store leftover sauce in an airtight container in the refrigerator for up to 1 week.

Watch Video Of How Spicy Meat Hot Sauce Works

To store leftovers let the meat hot sauce cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to five days making it perfect for meal prep or busy weeknights.

When you are ready to eat simply reheat it on the stovetop over medium low heat stirring occasionally until warmed through. You can also microwave it in a covered dish for about two minutes.

This sauce is great for family gatherings because it feeds a crowd without a lot of fuss. I like to set up a taco bar with the meat hot sauce as the star along with shredded cheese lettuce and sour cream.

It also works well as a topping for nachos or baked potatoes. No matter how you serve it this recipe always gets rave reviews and it is one of those dishes that makes everyone feel full and happy.

❓ Frequently Asked Questions About Spicy Meat Hot Sauce

Q: What type of meat works best for this recipe?

This recipe works beautifully with a variety of meats, including beef, pork, chicken, and even turkey. However, I find that beef brisket or short ribs are the most tender and flavorful options.

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