Southern hot dog chili (Printer-Friendly)
A flavorful Southern chili with ground beef and spices, perfect for topping hot dogs or enjoying on its own.
# What You’ll Need:
→ Produce
01 -
1 medium onion, finely chopped
02 -
2 cloves garlic, minced
→ Meat
03 -
1 pound lean ground beef
→ Spices and Seasonings
04 -
2 tablespoons chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon granulated sugar
07 -
1 teaspoon kosher salt
→ Liquids
08 -
1 cup beef broth
09 -
6 ounces tomato paste
10 -
1 tablespoon Worcestershire sauce
11 -
2 tablespoons vegetable oil
→ Thickener
12 -
2 tablespoons cornmeal
# Steps to Make This:
01 -
Heat vegetable oil in a medium saucepan over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 -
Add the ground beef to the saucepan. Cook, breaking up the meat with a potato masher or spoon, until browned and no longer pink, about 6-8 minutes. If excess grease accumulates, drain some before proceeding.
03 -
Stir in chili powder, ground cumin, sugar, kosher salt, tomato paste, Worcestershire sauce, and beef broth. Mix thoroughly to combine all ingredients evenly.
04 -
Sprinkle cornmeal gradually into the mixture while stirring to prevent lumps. Reduce heat to low and simmer gently for 15 minutes, stirring occasionally to prevent sticking.
05 -
Taste and adjust seasoning with additional salt if needed. Optionally, transfer to a slow cooker set to warm for serving. Serve warm atop hot dogs.
# Additional Notes:
01 -
Cornmeal acts as a natural thickener for the chili; omit if a thinner consistency is preferred.
02 -
To add heat, incorporate diced jalapenos or green chilies during cooking.
03 -
Refrigerate leftovers in an airtight container for up to five days or freeze for up to three months.