Try this easy chili recipe as a chili dog topping or in a wide range of other delicious dishes including chili size, chili spaghetti, chili sundae, and chili nachos.
Try to describe the wonderful, classic chili served on chili dogs and at first it might sound less than delicious. It's got to be thick and sludgy enough to stick to the hot dog and bun. And, to be totally authentic, it has to have enough chili powder, tomato paste, and fat to give it an almost neon-orange color that runs the risk of staining your fingers and clothing.
But what a delicious flavor! The following recipe comes as close as possible to duplicating the wonderful chili dog chili of your memories. It's rich-tasting, spicy but not so spicy that it overwhelms the hot dog, and wonderfully meaty thanks to its mixture of beef and pork. (You can make it entirely with all of one or the other, or substitute ground turkey, too.)
Classic Chili Dog Chili is great party food, weather you're tailgating, throwing a Super Bowl party, having a backyard cookout, or entertaining casually during the holidays. The classic way to enjoy this chili recipe, of course, is ladled over a steamed, boiled, or grilled chili dog in a bun, topped with shredded Cheddar cheese and chopped sweet onions. But you can also enjoy it in other great ways, too:
- Chili spaghetti. Ladle the chili over a plate or bowl of spaghetti or other pasta cooked al dente (tender but still slightly chewy) and top with shredded or grated cheese and chopped scallions.
- Chili size. Spoon it over an open-faced hamburger, adding the usual chili toppings.
- Chili sundae. Partly fill a sundae glass with mashed potatoes and top with the Chili Dog Chili.
- Chili nachos. Ladle over corn tortilla chips, top with sharp Cheddar, and heat under the broiler until the cheese melts; then scatter with pickled jalapeño slices.
- Bowl of chili. Enjoy it on its own with cheese and onions. For an extra treat, serve Parmesan Sourdough Toasts alongside.
Chili Dog Chili
Serves 18 to 24 on chili dogs, 4 to 6 servings on its own
- 1/4 cup vegetable oil
- 2 medium garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 5 tablespoons good-quality chili powder
- 2 teaspoons sugar
- 1 teaspoon ground cumin
- 1 pound ground beef
- 1 pound ground pork
- 1/4 cup tomato paste
- 2 cups beef broth
- 6 tablespoons cornmeal
- 2 teaspoons salt
- 2 bay leaves
Method:
- In a medium saucepan, heat the oil over medium heat. Add the garlic and onion and sauté, stirring frequently, until light golden, 7 to 10 minutes. Add the chili powder, sugar, and cumin and sauté, stirring constantly, until they are fragrant, about 30 seconds more.
- Add the beef and pork and sauté, stirring and mashing the meat with a wooden spoon to break it up into fine particles, until evenly browned, 5 to 7 minutes.
- Stir in the tomato paste, broth, cornmeal, salt, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the chili is very thick but still slightly fluid, 15 to 20 minutes. Discard the bay leaves before serving over chili dogs or as you like.
Try a batch tonight. Just remember: Watch out for drips or wear a bib! (Looking for an out-of-the-ordinary, lighter but still delicious chili? Check out Chicken Breast White Bean Chili. Want a hearty, meaty, special-occasion chili? Try Steak-Lover's Chili!)
