We personally liked our hot dogs "all the way" which was with chili, mustard and coleslaw (eastern Carolina style).
1 - 1/4 pounds ground beef
1 large sweet onion (about 1 cup) chopped
1 can (6 oz) tomato paste
1/2 cup ketchup
1 tbs chili powder
2 tsp Worcestershire sauce
1 tsp cider or white vinegar
1 tsp salt
1/4 tsp black pepper (optional)
Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over high heat. Bring the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.
Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.
Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes total. As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn't stick.
Refrigerate, covered, up to 2 days, or freeze in a small freezer bags for up to 6 months. Thaw or reheat in a microwave, stirring often.
Make about 1 quart.
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1 comment:
Grew up in North Carolina and moved away. One thing I truly miss is the hot dog chili. Making this tomorrow for my first father's day. Hopefully the recipe is good enough to pass down to my son.
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