Carolina Hot Dog Chili

By RoketJSquerl

Adapted from “Desperation Entertaining,” by Beverly Mills and Alicia Ross. Although the book called for extra-lean ground beef, I prefer a fattier version, for the proper red juiciness. To steam a bun quickly, wrap a damp (not wet) paper towel around the bun and microwave for 15 seconds.

Ingredients

• 1 1/4 Pounds Ground Beef, 80/20 blend
• 2 Cups Water
• 1 Large Onion, chopped
• 6 Ounces Tomato Paste
• 1/2 Cup Ketchup
• 1 Tablespoon Chili Powder
• 2 Teaspoons Worcestershire Sauce
• 1 Teaspoon Vinegar, white or cider
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper

Preparation

Step 1

PLACE the beef, onion and 2 cups of water in a Dutch oven or soup pot over high heat. Bring to the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.

ADD the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.

CONTINUE to cook at a simmer, stirring about every 5 minutes, about 15 minutes. As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn't stick. Refrigerate, covered, up to 2 days, or freeze in small freezer bags for up to 6 months. Thaw or reheat in a microwave, stirring often.

NOTE: If you want a finer texture, you can cool the chili at least 20 minutes and process in a blender or food processor for 30 to 45 seconds. But Mabel wouldn't have done that.

Yield:

About 1 quart.

PER 2-TABLESPOON SERVING: 55 calories; 3g protein; 3g carbohydrate; 4g fat (58% calories from fat); 12mg cholesterol; 0g fiber; 174mg sodium.