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Game-Day Hot Dog Chili Sauce
Andre Lewis

Game-Day Hot Dog Chili Sauce

This is the fine, no-bean chili that belongs on hot dogs, fries and the corner of a paper plate. It is intentionally smoother and saltier than a bowl chili because it has a job to do. One batch covers about sixteen dogs generously and holds on warm without turning into paste.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • 3 lbs 90-percent lean ground beef
  • 5 cups cold low-sodium beef broth
  • 2 cups finely diced yellow onion
  • 4 cloves garlic minced
  • 30 oz canned tomato sauce
  • 1/4 cup chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tbsp Worcestershire sauce
  • 2 tsp kosher salt
  • 2 tbsp yellow mustard

Method
 

  1. Whisk the raw beef into the cold broth in a 7-quart crockpot until the meat is broken into very fine bits.
  2. Stir in the onion, garlic, tomato sauce, chili powder, paprika, cumin, Worcestershire and salt.
  3. Cover and cook on low for 6 hours, stirring after 2 hours and again after 4 hours to keep the texture even.
  4. Confirm the beef has reached 160°F, skim the surface fat, and stir in the mustard.
  5. Cook uncovered on high for 30 minutes until a spoon dragged through the sauce leaves a trail for 2 seconds, then switch the cooker to warm.