Holiday Hot Dog Chili Topping
Thick beanless chili topping for hot dogs with a mildly sweet and savory holiday style spice profile
PRINT PINServings 8
INGREDIENTS
Chili Topping
- 1 lb ground beef 80 20
- 1 cup yellow onion finely chopped
- 2 tsp garlic minced
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1 2 cup ketchup
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 2 tsp kosher salt
- 1 4 tsp black pepper
- cayenne pepper to taste.
Optional For Serving
- diced white onion
- shredded cheddar cheese
- sliced jalapenos
- dill pickle relish.
INSTRUCTIONS
Cook Chili
- heat a medium saucepan over medium heat and cook ground beef until browned while breaking into very fine crumbles
- add onion and cook until softened then add garlic and cook briefly
- stir in tomato paste and cook 1 minute
- add tomato sauce ketchup and broth then stir in chili powder cumin paprika brown sugar Worcestershire mustard vinegar salt pepper and cayenne
- bring to a gentle simmer and cook uncovered 20 to 25 minutes stirring occasionally until thick spoonable and fine textured then taste and adjust salt heat and sweetness.
Serve And Store
- spoon hot chili over grilled or steamed hot dogs and add toppings as desired
- cool leftovers and refrigerate up to 4 days or freeze up to 3 months then reheat gently with a splash of water if needed.
Notes
1. For a smoother classic chili dog texture mash with a spoon while simmering or pulse briefly with an immersion blender. Substitute ground turkey or chicken and add 1 tbsp oil for richness. If the chili is too acidic add 1 to 2 tsp more brown sugar. If too thick add broth 1 tbsp at a time
Nutrition
Calories: 175kcal | Carbohydrates: 7g | Protein: 11g | Fat: 11g