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The Best Bulk Hot Dog Chili
A classic, fine-textured hot dog chili made in a large batch. This recipe uses a cold-water start to ensure the meat is perfectly broken down, resulting in a smooth, savory topping that thickens beautifully after a 24-hour rest.
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Ingredients
- 7 cup water
- 3 onions (diced)
- 6 lb ground beef (the cheapest tube of meat/mystery meat you can find)
- 3 tbsp salt
- 3 tbsp black pepper
- 3 tbsp paprika
- 3 tbsp garlic powder (or granulated garlic)
- 6 tbsp sugar
- 0.75 cup chili powder
- 6 tbsp Worcestershire sauce (referred to as wash your sister sauce)
- 6 tbsp Texas Pete hot sauce
- 0.75 cup spicy ketchup (can substitute with 1/4 cup Sriracha and 1/2 cup regular ketchup)
- 6 oz tomato paste (one standard can)
Steps
- 1
Add 7 cups of water to a large pot.
- 2
Dice 3 onions and add them to the water.
- 3
Add 6 pounds of ground beef to the pot. Use a spoon or masher to crush and mix the meat into the water until it is as fine as possible.
- 4
Add 3 tablespoons of salt, 3 tablespoons of pepper, 3 tablespoons of paprika, and 3 tablespoons of garlic powder.
- 5
Add 6 tablespoons of sugar, 3/4 cup of chili powder, 6 tablespoons of Worcestershire sauce, 6 tablespoons of Texas Pete hot sauce, and 3/4 cup of spicy ketchup.
- 6
Mix all ingredients thoroughly and bring the mixture to a boil.
- 7
Boil the chili with the lid on for about 15 minutes.
- 8
Remove the lid and continue to boil for another 5 minutes to allow some of the water to evaporate. Stir frequently to prevent the meat from sticking to the bottom.
- 9
Add 6 ounces of tomato paste and stir until fully incorporated.
- 10
Remove the pot from the heat and let it sit undisturbed. This allows the grease to rise to the top.
- 11
Skim the grease off the top with a spoon or ladle. (The author noted removing approximately 24 ounces of grease from this batch).
- 12
Refrigerate the chili for at least 24 hours before serving. This allows the flavors to meld and the texture to thicken significantly upon reheating.
Notes
The author emphasizes using the cheapest ground beef available because the higher fat content and texture contribute to the traditional 'hot dog stand' style. If making a smaller batch (2 lbs of meat), divide all ingredients by three (e.g., use 2 oz of tomato paste).
Nutrition per serving
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