I made the "mistake" of calling this hot dog chili when I brought it to a friend's cookout this afternoon. Some of the attendees thought that the chili was made FROM hot dogs. Hmmm. I thought this sauce for topping grilled hot dogs was referred to as hot dog chili. Others told me that it should be more appropriately identified as Chili Sauce for Hotdogs.
Whatever you call it, it was delicious!
This amount makes a large amount for topping hot dogs, burgers, baked potatoes, or macaroni and cheese. It freezes well, so it's good to make up a large batch and freeze in portion sizes for your family to have on hand for those very things.
2T. butter
1 large white onion, diced
1 heaping T. minced garlic
3 lb. ground chuck
7 T. chili powder
1 T. ground cumin
2 T. Worcestershire sauce
1 - 12 oz. can tomato paste
3 cups beef broth
1 T. yellow mustard
salt and pepper to taste
Melt butter in a large Dutch oven over medium-high heat. Add onions and cook for 3 - 4 minutes until translucent, not browned. Add garlic and cook for another minute.
Add ground chuck and mash with a potato masher to break up the meat into tiny pieces. You want a very fine consistency. Continue cooking until beef is no longer pink. Drain fat.
Add next six ingredients and lower heat. Cover and simmer 10 - 15 minutes, stirring occasionally.
Taste and add salt and pepper to taste.
You're ready to serve now, or swap over to a slow cooker and set to low.
Looks delicious
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