Hot Dog Chili Topping

Today we have our tailgate chili dog recipe. Most tailgaters are happy with opening up a can of chili and calling it a day, but that stuff just smells like a bag full of asses. The perfect chili for topping frankfurters and burgers is a bit different than a normal chili you would eat from a bowl. Great chilidog chili has no trace of beans and is made from ground meat. The beauty of this is that you don’t have to cook it for 2 days like you would normally cook chili.

Ingredients:

• 2 lbs ground beef
• 2 8oz cans tomato paste
• 2 cups water plus as needed while simmering
• 1 tsp ginger
• 1 tbsp cumin
• 1 ½ tbsp chili powder
• ¾ tbsp paprika
• ¾ tsp onion powder
• ½ tsp garlic salt
• ½ tsp celery seed
• ¼ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp salt
• 1 tsp ground pepper
• 6 oz Heinz ketchup
• 2 tbsp spicy brown mustard
• 1 tsp Worcestershire sauce
• 1 cup finely chopped onion for the recipe and some more minced onions to top along with chili.
• hot dogs and buns, Sabretts or Best are preferred

Directions:

1. Put all measured dry ingredients above into a small bowl and mix well, set aside.
2. Brown the ground beef while breaking it into the smallest pieces possible, drain most of the grease, leave a little.
3. Add tomato paste and water directly to the pan with the beef, medium heat, combine well.
4. Sprinkle all dry ingredients evenly into beef/tomato paste mixture while keeping a medium to low heat.
5. Add all other remaining ingredients to pan and stir/mix well. Remember, only 1 cup onion goes in.
6. Slow simmer for at least 1 hour, adding water as necessary so as not to dry out or burn.
7. Your final sauce should have enough consistency so it does not drip or get too runny, yet thin enough not to clump into a ball.

This chili works equally well on both hot dogs and burgers as well as nachos. Shredded cheese, minced or chopped onions, and jalapeno slices can be added if desired to taste.

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