1. Prep the beef

Start by covering the ground beef with 3-4 cups of water in a large saucepan. It might seem strange to cook the beef in water, but trust me, this helps break it down into a smoother, more sauce-like texture. Use a spoon or spatula to break up the meat completely. I’ve found that the more you break it up now, the better it’ll coat your hot dogs later.

2. Bring in the flavor

Once the beef is broken up, add in the beer (if using), diced onion, ketchup, Worcestershire sauce, hot sauce, and spices (salt, pepper, onion powder, paprika, chili powder, and that pinch of sugar). Bring this to a rapid boil over medium-high heat. Don’t walk away just yet—you’ll want to stir it occasionally so nothing sticks to the bottom.

3. Let it simmer

Reduce the heat to a simmer and let it cook down. The water will gradually evaporate, concentrating all those delicious flavors. This can take anywhere from 30 to 45 minutes, depending on how thick you want the sauce. You can speed it up by keeping the heat a little higher, but be sure to stir more frequently to prevent burning. I’ve made the mistake of leaving it on too high heat and ended up with a scorched bottom—learn from me and keep an eye on it!

4. Thicken it up

Once most of the water has cooked down, stir in the tomato paste. This will thicken the sauce to that perfect consistency where it clings to the hot dogs. Let it simmer for a few more minutes, and you’re done!