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Coney Island Hot Dog Sauce

3 lbs. ground chuck
1/2 tsp. garlic, minced
3 tsp. chili powder
3 tsp. cumin powder
1 tsp. oregano
4 c. water
8 beef bouillon cubes or equivalent


Brown beef and garlic together, drain and transfer to slow cooker. Add the rest of the ingredients. Cover and cook on low for 6 to 8 hours. Tops about 18 hot dogs.

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