By William Horton
This approximates the recipe that Bennett’s Drug Store used for Asheville’s best hot dog of the 50’s and 60’s. For the hot dog I like to use Nathan’s or Ball Park Beef Franks. I boil them in Guinness Draft. There’s no reason why you can’t use them on any kind you like whether steamed, boiled, or grilled. I like mine with mustard chili and onion on a steamed or toasted bun. Slaw is a good addition too as long as it is mayonnaise based. This Chili is also good for chili cheese fries or served over Fritos or mixed with Bush’s Baked Beans. The use of olive oil and super-lean ground beef lessens the impact on your cholesterol level.
The secret to this recipe to me is that you don’t over-tomato it and don’t brown the ground beef by frying. This recipe makes enough chili for 8 to 12 dogs.
World’s Best Hot Dog Chili
1 small onion diced
3 TBSP Olive Oil
3 cloves of fresh garlic minced
1- 6 Oz Can of Tomato Paste
2 Cups Water
1 TBSP Chili Powder
1 TBSP Cumin
2 tsp salt
2 tsp black pepper
3 tsp garlic powder
- tsp cayenne pepper (or to taste)
1 lb LEAN ground beef (90%+ lean)
Cook the diced onion in a pot in olive oil until translucent- don’t overcook it. (About 2 minutes over medium heat)
Add the fresh garlic and continue to cook for 1 more minute.
Add the tomato paste and cook for 2 to 3 minutes until it just starts to stick to the bottom of the pot
Add water, reduce heat, and deglaze the pot bottom. Cook for about 2 or 3 minutes while scraping the tomato paste off the bottom of the pot.
Whisk in the spices- (Chili, Cumin, salt, pepper, garlic powder, and Cayenne pepper). Bring to a simmer.
Crumble the raw ground beef by hand and add to pot. Stir. Simmer covered over medium heat for 30 minutes stirring occasionally.
Uncover and continue to simmer for 30 to 40 minutes until chili reaches a good consistency (Not too runny- not too pasty).
Can be frozen for up to 6 months
