Chili Dog Topping Chili
Thick no bean chili topping for classic chili dogs and fries
PRINT PINServings 8
INGREDIENTS
Meat
- 1 lb ground beef.
Aromatics
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced.
Sauce
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 3/4 cup water or beef broth
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp apple cider vinegar.
Spices
- 1 1/2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp granulated sugar optional
- 1/4 tsp cayenne pepper optional.
INSTRUCTIONS
Brown and break down
- Cook ground beef in a medium saucepan over medium high heat until no longer pink
- use a spoon to break it into very fine crumbles
- drain excess fat if needed.
Simmer and thicken
- Add onion and cook 3 to 4 minutes until softened
- add garlic and cook 30 seconds
- stir in tomato sauce
- tomato paste
- water or broth
- mustard
- Worcestershire
- vinegar
- and all spices
- bring to a gentle simmer then reduce heat to low and simmer uncovered 20 to 25 minutes stirring often until thick and spoonable
- add a splash of water if it gets too thick
- taste and adjust salt
- heat
- and sweetness.
Notes
1. For ultra fine hot dog style texture mash the meat with a potato masher while simmering 2. For a smoother chili blend a small portion and stir it back in 3. Substitute ground turkey or chicken and add 1 tbsp oil for richness 4. Make ahead and reheat gently with a splash of water to loosen
Nutrition
Calories: 170kcal | Carbohydrates: 6g | Protein: 12g | Fat: 11g