Concession Stand Hot Dog Chili Recipe
In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes. Stir in garlic until fragrant, about 30 seconds.
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Add water then stir well to deglaze the pan. Add chili powder and remaining spices then whisk until smooth. Add ground beef then stir the meat into the liquid with a whisk or fork. Once the meat and sauce are uniformly combined, bring to a low boil. Cover and simmer for 30 minutes over low heat, stirring occasionally.
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STEP TWO - MAKE THE CHILI: Add the cooked beef to the bottom of the slow cooker, top with all additional ingredients, and stir until combined. STEP THREE - SLOW COOK: Cover the slow cooker and cook on LOW for 2-3 hours. STEP FOUR - SERVE: Once the chili is done, you can spoon it over hot dogs, fries, or even a burger.
Concession Stand Hot Dog Chili Recipe
Drain off all but 2 tablespoons of fat. Add the onion to the pot with the reserved fat. Cook the onion for 3-4 minutes or until softened. Stir in the garlic and continue cooking for 1 minute. Add the chili powder, cumin, garlic powder, cayenne, paprika and tomato paste to the onion mixture stirring to combine.
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Package in smaller portions (if desired) in airtight containers and store in the freezer for up to 3 months. How to Reheat Homemade Hot Dog Chili: thaw frozen chili in the refrigerator overnight. Place the hot dog chili in a saucepan or Dutch oven. Cover and warm over low heat, just until hot, about 10-15 minutes.
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HOW TO MAKE HOT DOG CHILI: Put a couple tablespoons of vegetable oil in medium sauce pan. On medium-high heat, saute onion until translucent, then add garlic. Stir for about a minute, then add ground beef. As beef begins to brown, use a potato masher to grind up the beef into small bits. Once brown, add in the rest of the ingredients (if your.
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This concession stand hot dog chili recipe has a bold, savory flavor that is sure to please. The combination of ground beef, tomato paste, and spices gives the chili a rich, smoky flavor. The kidney beans add an earthy, nutty flavor, while the onions and garlic give it a hint of sweetness.
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Store leftover hot dog chili in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop in a saucepan or in a slow cooker for 2-3 hours. To freeze: Transfer chili to quart-size freezer bags, press out any area and store flat for easy storage and thawing.
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Instructions. Add the beef and beef broth to a deep skillet over medium heat and use a fork to break the meat into small pieces, smashing the meat with the fork to create a finer texture than a traditional ground meat. Add the remaining ingredients to the skillet with the beef and bring to a boil.
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Cook, stirring occasionally until the meat is no longer pink. Drain off any excess liquid. Add seasonings. Add the chili powder, mustard powder, onion powder, garlic powder, allspice, nutmeg, garlic salt, cumin, celery salt, and cinnamon. Stir to combine and cook until fragrant, stirring constantly. Add wet ingredients.
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Add the pound of ground beef and crumble it up with a wooden spatula as it begins to cook. Stir the beef and let it cook until fully browned. Drain the grease from the beef into a separate container and discard. Add the water to the ground beef. Add the salt. Add the black pepper. Add the chili powder.
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Bring to a boil and then reduce heat to medium and cook, stirring occasionally until the ground beef is cooked through and no longer pink. This usually takes about 30 minutes on medium low heat. Add the remaining ingredients, ketchup, chili powder, salt and pepper. Reduce heat and simmer for 45 minutes to an hour.
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Add remaining ingredients. Add the water, tomato sauce, Worcestershire sauce, yellow mustard, ketchup, chili powder, sweet paprika, salt and pepper to the pot and stir to combine. Bring the mixture to a boil then reduce heat and simmer for 15 minutes, stirring occasionally.
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Stir to combine. Step 4: Bring to a simmer and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Step 5: Take off the cover and continue to simmer for about 40 more minutes, until 3/4 of the liquid cooks out, stirring occasionally. Step 6: Serve over grilled or boiled hot dogs.
Custard Stand Hot Dog Chili Hot Dog Chili and Chili Soup
Break the beef apart with a wooden spoon or potato masher. Mix in the tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring the mixture to a boil. Reduce the heat to medium-low and cook the chili, stirring occasionally, until it thickens, about 20 minutes.
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Step 1: In the slow cooker add all the ingredients: lean ground beef, onion, garlic, water or tomato juice (2 tbsp), ketchup, yellow mustard, Worcestershire sauce, sweet paprika, chili powder, salt and pepper. Stir the ingredients to mix properly and cover the lid.