HOT DOG CHILI TOPPING
"A great hot dog chili has no beans. It should also be smooth, which means you've got to mince the onion finely and mash the ground beef constantly as it cooks. Some people add a squirt of yellow mustard."
2 pounds ground beef
1 medium onion, minced
1 chile pepper, diced (optional)
1 teaspoon vegetable oil
1 teaspoon salt
2 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup ketchup or tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon cider vinegar
1 to 2 teaspoons brown sugar
Place beef in a Dutch oven, break it up with a spatula or spoon and add water to just cover. Bring to a boil and cook, mashing out lumps, until it is no longer pink. Drain and set aside.
In the same pot, heat the oil over medium and saute the onion and chile pepper about 5 minutes, until soft.
Stir in the cooked beef, all the seasonings and the ketchup, Worcestershire and vinegar. Stir in brown sugar and 1 cup water.Bring to a boil. reduce heat and simmer, uncovered, stirring often, until mixture is very soft and nearly all the liquid has evaporated.
Makes about 5 cups, 20 servings (1/4 cup each)
Source: Linda Cicero, The Miami Herald, October 16, 2008 |