This recipe probably makes enough chili for 20 dogs, depending how much you like to load it up. I usually cut the ingredients in half and use a single hamburger when making enough for 2 people or 4 hot dogs. Most recipes recommend you use 80/20 ground beef. If you only have 85/15, add a couple tablespoons of vegetable oil along with the water at the end. Serves 12 (to 20).
Ingredients:
- 1/2 Pound ground beef
- 1/2 Medium onion, minced
- 2 Tablespoons butter
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1/2 Teaspoon ground dry mustard
- 1/4 Cup water
- 12 Hot dogs & buns
Toppings: Yellow mustard, finely chopped white onion, 1/2 cup shredded cheddar cheese and celery salt (optional)
Directions:
Heat butter in a medium sauce pan. Add minced onion and cook until tender. Stir in the Worcestershire sauce and seasonings. Add the beef and cook on medium heat until cooked through breaking it up as you to so there are no clumps. Stir in the water and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. You may need to add a little more water at the end to get the correct consistency.
To serve: Add a cooked hot dog to a bun Top with some yellow mustard, 2 tablespoons of chili, chopped white onion, shredded cheddar cheese and (if you want) a little celery salt.
