I know my arcade build would not have gone so well without the contributions of a lot of folks here. I lifted so many good ideas from you guys. So, here is a recipe that I have worked years to perfect as a token of my thanks.
Now, some people don't realize that hot dog chili is not "eat it from a bowl" chili. If you are one of the folks that DO recognize this distinction, then you will appreciate this recipe. It is meat only and the process is as important as the ingredients. Also, this will make a LOT of chili. I've found that trying to scale down the recipe doesn't work well; something about making this much at once works better. No problem though... the portion you freeze will taste better in about a month.
Ingredient List (T = Tablespoon and t = Teaspoon)
1lb ground beef (I use 85/15)
1lb ground pork
(salt meat to taste)
1/4 cup vegetable oil
1 medium onion - diced
1T + 1t onion powder
2t garlic powder
2t cumin
3T + 1t chili powder
2t crushed red pepper flakes
1t paprika
1/4 cup packed dark brown sugar
3T yellow mustard
Two 8oz cans tomato sauce
8oz waterPlace the oil in the skillet and caramelize the onions.
Brown the beef and pork and add salt to taste. One thing you need is a cast iron skillet. Seriously... I would destroy an aluminum skillet making this recipe. This is because the texture of hot dog chili is very important. To get a fine texture I use a potato masher. My cast iron just laughs when I do this while my aluminum pans quake in fear in the cupboard.
Now I mix all my DRY spices. BTW... I think this would make an outstanding dry rub for you BBQers out there.
Transfer the meat to either a slow cooker, or a pot that can hold this much chili.
Add the tomato sauce and then add the spice mixture.
Finally add the yellow mustard and the water.
If on the stove, I let it simmer on low (covered) for about an hour. In a slow cooker, it takes about 3hrs. The reason for the additional cooking is to allow the meat to break down a little more. The result is a very good texture.
I was halfway done before I remembered to take a picture of the final product... YUM!
More Thoughts on Hotdogs...
When having hot dogs, it isn't necessary to serve cold stiff buns. When I make dogs I make sure the buns are steamed and soft (like the ballpark dogs we love!). To do this, I take all the buns out of the bag and stuff each one with a frank right off the grill. I replace each one back in the bag that the buns came in. The heat from the franks will steam the buns in the bag. In 5-10 minutes you will have a bag of steamed hot dogs that are to die for! Now, don't stuff them in the bag and then go play around a forget about them for an hour... you'll have a mess when you come back. You really need to serve them soon after they've steamed.
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Topic: Hot Dog Chili Recipe (Read 5861 times)
