In my opinion there is almost nothing better than a good chili dog. Except, maybe finding out that you won the lottery while eating a good chili dog! Since my daughter shares that love of chili dogs, I decided to treat her to chili dogs on her birthday. Her favorite is served with cheese & onions and accompanied by sweet potato fries and tiny bottled Coca Cola. My husband is a chili & onion guy and I’m a chili & slaw kinda gal.
My recipe for hotdog chili is a take on Gus’ Hotdogs on 4th Avenue in Birmingham. It’s thick and garlicky, with a little kick of heat. Because the beef and onion are first mixed with water and then cooked, it gives this chili a softer feel. Since the process of mixing beef and onion with water ‘aint so cute on film, I’m going straight to the recipe
enough for about 8 hot dogs
1lb ground chuck
1 cup grated onion, about 1 medium sized onion
1 cup water, divided
1 tablespoon tomato paste
3 garlic cloves, finely minced
1 heaping teaspoon chili powder
1 heaping teaspoon cumin
1 teaspoon hot paprika
1 teaspoon onion powder
1/2 teaspoon salt
In a bowl, thoroughly mix ground chuck, 1/2 cup water, and grated onion. Transfer to a heavy skillet and cook on medium high heat, stirring occasionally, until meat is cooked through. Stir in tomato paste, garlic, chili powder, cumin, paprika, onion powder, salt, and remaining water. When mixture begins to bubble, reduce heat to low. Cover and simmer for 30 minutes.