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Hot Dog Chili (Kevin Gillespie)
4 cups
Steps
- In a heavy saucepan, combine the beef, onion, water, garlic, tomato paste, chile powder, and salt and stir. The mixture will be thick and pasty. Cook over medium-high heat until most of the liquid evaporates, about 10 minutes. Add the beer and return the chili to a simmer. Cut the heat down to medium-low and simmer for another 20 minutes. Pull the pan from the heat and let the chili cool in the pan. This is a weird technique because there is no caramelization or browning of the meat, but it achieves the perfect texture and consistency for hot dog chili with no big chunks of meat.
Originally published at Chefkevingillespie.com. Reproduced for personal collection.
