1/3 cup beef stock
5 ounces canned tomato sauce
1/2 cup ketchup
1 tablespoon yellow mustard
2-1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion flakes
2 cloves garlic, minced
1/2 teaspoon dark brown sugar
8 andouille sausages
8 split top buns
1-2 cups shredded cheese
1/2 cup chopped onion
In a large high sided skillet over medium heat add ground beef, beef stock, tomato sauce, ketchup and mustard. Break up the meat with a spatula. Add in chili powder, salt, pepper, onion flakes, garlic and dark brown sugar. Stir together and cook together until the chili has cooked down and is thick enough to spoon on top of your andouille dogs, about 25 minutes. While the chili is cooking grill your andouille sausage until the outside casing is crisp but not cracking. Add one andouille sausage per roll and top with chili and cheese (melt cheese under broiler if desired) and sprinkle with raw onions.