Recipe courtesy of Heavenly Dawson
and
Bill Dawson
Wild Bill's Hot Dog Chili
- Level: Easy
- Yield: Enough to top 20 hot dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 329
- Total Fat
- 26
- Saturated Fat
- 10
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 23
- Cholesterol
- 79
- Sodium
- 462
- Total: 2 hr 45 min
- Active: 15 min
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.
Cook’s Note
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.