Wild Bill's Hot Dog Chili

Total Time:
2 hr 45 min
Prep:
15 min
Cook:
2 hr 30 min

Yield:
Enough to top 20 hot dogs
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 4 pounds ground grass-fed beef
  • 8 teaspoons chili powder
  • 4 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • Pinch saffron
  • 20 cooked hot dogs in buns
Directions
  • Heat a large pot over medium-high heat and add the olive oil and onions, stirring often until softened. Add the beef and brown, pouring off the excess fat if desired. Stir in 1 cup water, the chili powder, cumin and salt. Add another cup water and mix thoroughly. Cook on medium-high for 30 minutes, then add the saffron.

  • Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 1/2 to 2 hours. Cover and let cool to room temperature and then blend thoroughly in a food processor. Top the hot dogs with the chili and serve.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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