TEXAS CHILI DOG

FOR EACH SERVING:
1 hot dog, grilled
1 hot dog bun, toasted
Texas Hot Dog Chili (recipe follows)
Grated cheddar cheese
Chopped onions

Place hot dog in bun and top with Texas Hot Dog Chili, cheese and onions. Serve immediately.

TEXAS HOT DOG CHILI
Makes 4 cups

Vegetable oil
2 1/2 pounds chuck steak, diced into 1/4-inch pieces
1 (32-ounce) container beef broth
2 cups crushed tomatoes with puree
2 tablespoons quality chili powder
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper

In a medium pot, heat 1 tablespoon oil over high heat. Add a handful of beef and brown it quickly, stirring constantly; remove beef and place in a bowl. Continue browning beef by the handful, adding 1/2 tablespoon oil per batch when necessary, until all beef has been browned. Return beef to the pot and add beef broth.

Heat just to the boiling point, lower heat to medium-low and simmer, uncovered, 30 minutes.

Add remaining ingredients, mixing well. Continue cooking over medium-low heat, uncovered and stirring frequently, for 1 1/2 hours, or until mixture is very thick.

Source: The Great American Hot Dog Book by Becky Mercuri