- 8
Ingredients
- 1 tablespoon vegetable oil
- 2 onions, chopped fine
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon allspice
- 2 cups low-sodium chicken broth
- 2 cups tomato sauce
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 1 1/2 pounds 85 percent lean ground beef
- 8 all-beef hot dogs
- 8 buns
- Yellow mustard
- 1 cup white onion, chopped fine
- 12 ounces mild cheddar, shredded fine
Preparation
Step 1
In a Dutch oven over medium-high heat, heat oil until shimmering. Add onions and cook until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute.
Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined.
Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain.
Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
Boil, grill, or microwave the hot dogs until warmed through-out.
Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.