Chili Dog Topping Chili
Smooth no bean chili dog topping with savory beef and warm spices designed to spoon easily over hot dogs
PRINT PINServings 8
INGREDIENTS
Meat and aromatics
- 1 lb ground beef 85 percent lean
- 1 small yellow onion finely minced
- 2 cloves garlic minced.
Seasonings and thickener
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 1 tbsp cornmeal or masa harina.
Tomato and liquids
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1.5 cups water or low sodium beef broth.
Flavor boosters
- 1 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp sugar optional
- hot sauce to taste.
INSTRUCTIONS
Brown and build base
- cook ground beef and onion in a saucepan over medium heat until beef is no longer pink and onion is very soft
- add garlic and cook until fragrant
- stir in chili powder cumin paprika oregano salt pepper and cayenne and cook briefly to bloom spices
- stir in tomato paste until it coats the meat.
Simmer and thicken
- add tomato sauce water or broth Worcestershire mustard and sugar if using and bring to a gentle simmer
- reduce heat to low and simmer uncovered stirring often until thick and spoonable
- whisk cornmeal or masa harina with 2 tbsp cool water then stir into chili and simmer 3 to 5 minutes until thickened
- taste and adjust salt heat and tang with more mustard or hot sauce
- for a smoother topping mash with a potato masher or pulse carefully with an immersion blender to reduce chunks.
Notes
1. Use very finely minced onion for classic diner style texture 2. substitute ground turkey for lighter chili and add 1 tbsp oil if needed for browning 3. omit sugar for less sweetness or add an extra 1 tbsp tomato paste for richer flavor 4. thin with a splash of water if it thickens too much while holding warm
Nutrition
Calories: 140kcal | Carbohydrates: 6g | Protein: 10g | Fat: 9g