Hot Dog Chili

Growing up near Atlanta, going to The Varsity was a wonderful experience. “What’ll Ya Have?” was a question that gave me sudden anxiety as a kid. I needed to figure out my order before they asked me without hesitation. And even though I always ordered a chili dog or a chili burger, my mind went blank as soon as they asked.

The Varsity was always a stop when we went to the city for anything from the Braves game to concerts. It was just tradition. And even though there are several locations now, even food trucks, there is nothing like going to the North Avenue location for nostalgia.

A few times, I have tried my hand at chili, similar to The Varsity’s. I even convinced myself I had it down a few times until I made it a second time. There is no doubt in my mind I have a winner this time though.  

This recipe is the best hot dog chili I have ever made. The flavor was spectacular and it was super easy.

I will admit I hesitated before adding the uncooked beef but decided to follow South Your Mouth’s recipe and I am so glad I did.  I suggest lean ground beef for the recipe and as little oil as possible to cook the onions without sticking to the pan. If you are preparing for more than a small family, you will need to double or triple the recipe.

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Hot Dog Chili

Author Amye Melton

Ingredients

• 1 small onion diced
• 2 tablespoons avocado or canola oil
• 2 cloves garlic minced
• 1 (6-oz.) can tomato paste
• 2 cups water
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• few dashes hot sauce
• 1 pound 90/10 ground chuck or leaner

Instructions

• Heat a Dutch oven then add oil. Saute onions in oil until tender, about 5 minutes.
• Add garlic and continue cooking a couple of minutes, stirring, being careful not to burn garlic.
• Add tomato paste, whisking it with the onions. It will be thick, but cook, whisking occasionally for 2 to 3 minutes. When the mixture starts to brown on the bottom of the pan, add the water. Whisk to deglaze the pan.
• Add chili powder, cumin, salt, pepper, garlic powder and hot sauce. Whisk until smooth.
• Add the ground beef, breakin up with the whisk. Whisk the meat into the liquid mixture. Once the mixture is uniformly combined, bring to a low boil.
• Cover and simmer for 20 to 30 minutes, over low heat, stirring occasionally.
• Remove the lid and continue simmering, uncovered, for 30 minutes, or until chili has reach the desired thickness.
• Serve immediately or keep warm until ready to serve.