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Ingredients
- 2 tablespoons vegetable shortening
- 4 tablespoons diced onion
- 3 cloves garlic, minced
- 3 pounds extra lean ground beef
- 1 1/2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 1/2 tablespoons paprika
- 1/4 teaspoon ground cinnamon
- 1 cup water, plus 1 quart hot water (for crockpot hotdog chili, reduce the water to a 1/2 cup and 2 cups respectively).
Details
Adapted from fatbackandfoiegras.blogspot.com
Preparation
Step 1
Melt your shortening in a large sauté pan. Saute onions and garlic until soft. Add beef and break it up into little pieces. Add spices along with one cup water (or 1/2 cup if making in the slow cooker) and stir well. Pour the beef mixture into a large pot on the stove (or a slow cooker sprayed with cooking spray) along with the rest of the hot water (use only 2 cups if making in the slow cooker). Cook on medium-high for the first hour and then turn down low and let the chili cook for 6-8 hours (covered). SLOW COOKER METHOD: cover and cook on low for 6-8 hours. Season with salt and pepper, if desired before serving.
To assemble your dogs: Steam or grill a hot dog bun. Then, smear it with yellow mustard. Next, steam, grill or boil an all-beef frank. Then, top with chili, onions and slaw. Finally, break out the napkins.
Note: Serve sauce over hotdogs with a slotted spoon so you don’t soak your bun with too much liquid.
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