Bulk Hot Dog Chili
Ronnie Giles cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
A finely textured, highly seasoned chili made for topping hot dogs. The mixture is boiled to reduce, finished with tomato paste, skimmed of excess grease, and refrigerated overnight so it thickens before reheating.
- Time
- 24 hours 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 1.66 kg
- 330 g
- 55 g
- 20 g
- 20 g
- 25 g
- 75 g
- 95 g
- 90 g
- 90 g
- 780 g
Weights are estimates. Together, the ingredients weigh about 6.14 kg before cooking, which is about 130 g per serving.
Steps
Pour 7 cups of water into a large pot.
Dice three onions and add them to the water.
Add the 6 pounds of ground meat. Crush and break it up thoroughly, mixing until the meat is as fine as possible.
Add the salt, black pepper, paprika, garlic powder, sugar, chili powder, Worcestershire sauce, Texas Pete, and spicy ketchup. Mix everything together thoroughly.
Bring the mixture to a boil and boil it for about 15 minutes.
Remove the lid and continue boiling for about 5 minutes so some of the water evaporates. Stir regularly because the meat can settle on the bottom and stick.
After the chili has boiled and reduced somewhat, add the tomato paste and mix it in thoroughly.
Continue cooking until the chili has reached the stated thickened consistency, then remove it from the heat and let it stand so the grease rises to the top.
Skim the grease from the surface and discard it. The source reports removing approximately 24 ounces from this tripled batch.
Refrigerate the chili for at least 24 hours before serving. Reheat it before serving; it will thicken substantially after chilling and reheating.
Notes
The transcript describes this as a tripled batch of the original recipe. It does not specify an exact reheating method or temperature. The source says the chili becomes noticeably thicker after refrigeration and reheating. The stated 24-ounce grease yield will vary with the fat content of the meat.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 186
- Protein
- 13 g
- Carbs
- 10 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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