Hot Dog Chili Recipe (for Chili Dogs)

Ingredients

• 2 pounds ground beef (80/20 preferred)
• 1 1/2 cups water or beef broth (plus more as needed)
• 1 15-ounce can tomato sauce
• 1/2 cup ketchup
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika (smoked optional)
• 2 teaspoons Worcestershire sauce
• 1 tablespoon brown sugar (or 2 teaspoons white sugar)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper
• 1-2 tablespoons fine yellow cornmeal (optional, for extra thickening)
• 1-2 teaspoons cayenne pepper
• 1-2 tablespoons hot sauce
• 1/2 teaspoon chipotle powder (smoky heat)

Steps

1. 1

   Add ground beef to a large pot over medium-high heat. Pour in 1 cup of the water/broth. Cook, stirring constantly and breaking the beef up into very fine crumbles with a spoon or potato masher, until no longer pink (6-8 minutes).

2. 2

   Stir in tomato paste and cook 1 minute. Add tomato sauce, ketchup, Worcestershire, brown sugar, chili powder, cumin, paprika, salt, pepper, and optional heat upgrades (cayenne, hot sauce). Stir until well combined.

3. 3

   Add the remaining 1/2 cup water/broth (or enough to make it loose but not soupy). Bring to a simmer, then reduce heat to low and simmer 25-35 minutes, stirring occasionally. Add splashes of liquid if it tightens up too much before the flavors meld.

4. 4

   To thicken, sprinkle in 1 tablespoon cornmeal, stir well, simmer 5 minutes. Add another tablespoon if needed.

5. 5

   Mash again at the end, or pulse with an immersion blender 2-3 quick times for extra-smooth chili sauce.

6. 6

   Taste and adjust salt, sweetness, and heat. Serve hot.

7. 7

   Spoon over hot dogs in buns. Top with diced onion, shredded cheddar, and/or yellow mustard for a coney-style vibe.