Recipe: New York Hot-Dog Chili, Pam Prichard's Original Hot Dog Chili

New York Hot-Dog Chili

1 lb ground beef
1 ts salt
1 ts black pepper
2 tb chili powder
1 ts crushed red peppers
1/4 ts cinnamon
1 ts paprika
1 qt water
1 sm can tomato sauce

Finally, Gitta Wombwell of Goose Creek sends a recipe from upstate New York "that is served in all the hot dog and hamburger places. This is great on hot dogs, hamburgers and steak sandwiches. I wish it were available in our
local restaurants. It's always a hit at my house when I serve it to guests who have never had it. This is fairly spicy and can be changed to suit your tastes by adjusting peppers and chili powder."

Brown ground beef. Add dry ingredients, mixing well. Add water and tomato sauce; simmer for 2-3 hours until desired consistency.

Pam Prichard's Original Hot Dog Chili
Yield: 12 Servings


1 1/2 lb hamburger meat
1/4 c water *
1/4 c chopped onion **
8 oz tomato sauce
3 oz tomato paste (1/2 small can)
2 ts chili powder
1 clove garlic -- chopped ***
1/2 ts salt
1/2 ts black pepper

Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water, onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook one hour, stirring occasionally. Taste and adjust seasonings as required. Remove cover and cook as required to thicken to desired consistency, up to another hour. CAUTION: Chili will burn easily when thickening, use as low heat as possible, but enough to boil. * Use 1/2 cup water if instant (dehydrated) onions are used. (added water may not be needed at all if browned meat is not drained.) ** You can
substitute instant (dehydrated) onions, 1 Tbsp = 1/4 cup *** You can substitute Garlic Powder if desired, 1/4 teaspoon = 1 clove