B & K Spanish Hotdog Sauce (Copycat)

Chef's notes

The single most critical rule: never brown the ground beef. Mix it raw into cold water before any heat is applied so the meat steams and stays pale, giving the sauce its signature smooth, spoonable texture. If you see any gray-brown color developing on the bottom, lower the heat immediately and stir. Start with the full amount of water called for; the long simmer will reduce the sauce to the right consistency. Only add more water if the sauce tightens up before the cook time is done, never at the end, or the flavor will thin out. The overnight refrigerator rest is highly recommended, not just optional. It lets the fat solidify into a solid layer that can be lifted off cleanly, and the flavors meld and deepen considerably by the next day. Use Mexene chili powder if you can find it; its mild, earthy blend is what defines the B & K flavor profile. Substituting a hotter or smokier chili powder will noticeably change the character of the sauce. The finished sauce freezes well for up to 3 months in airtight containers. Portion it into single-serving freezer bags so you can reheat only what you need without repeated thaw-and-reheat cycles that dull the flavor.