This classic hot dog chili uses ground beef, ketchup, and chili powder to create a thick, savory sauce. The addition of vinegar balances the sweetness of the ketchup. Simmer for at least 20–30 minutes to blend flavors and create an easy chili that can be made months in advance and frozen either in a big batch for a big cookout or in individual portions to have on hand any time you need a hot dog chili and you can also use it for chili cheese fries, nachos or even put over baked potatoes!
Recipe
1 lb Ground Beef
½ cup Ketchup
3 Tbsp Chili Powder (or to taste)
1-2 tsp Apple Cider or White Vinegar½
If you want it more like a coney sauce add
1 cup Water (or beef broth)
1/2 Onion, finely diced
Optional: 1 tsp Worcestershire sauce,
In a saucepan, combine ground beef, water, and finely diced onions. Do not brown the meat first; simmer it in the water to create a fine, smooth texture. Add Ingredients: Stir in the ketchup, chili powder, vinegar, and other spices. Simmer: Bring to a boil, then reduce heat and simmer for at least 15–20 minutes until the sauce thickens and the beef is very tender Taste and adjust with more chili powder or vinegar as needed. You can also add hot sauce to taste.
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2 Comments
I am sorry is that a tub of ketchup
Last year I made a big batch of hotdog chili and pressure canned it in half-pint jars. It's worked out GREAT! The beef getting soft actually worked to it's favor with the chili sauce. You should try a few jars!