Description
Perfectly savory with the right amount of sweetness, this hot dog chili is the last recipe you’ll need!
Ingredients
Units
Scale
- 1 TB olive oil
- 1 small sweet onion, finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 1 TB garlic paste, or 3–4 minced cloves
- 1 lb ground beef (whichever fat ratio you prefer, we like 80/20)
- One 15 oz can crushed tomatoes
- 1 tsp beef broth concentrate
- 1 TB light brown sugar, packed
- 1 TB apple cider vinegar
- 1/2 tsp cumin
- 1/2 tsp garlic salt
Instructions
- Heat the olive oil in a medium saucepan (I used a 3 quart size) until shimmering. Add the minced onion and season with the salt and pepper.
- Cook the onions, stirring occasionally, until they’ve given up their liquid and begin to sizzle, about 5 minutes. Add the garlic and cook, stirring frequently, for another few minutes until the garlic is fragrant.
- Add the ground beef and break it up with a stiff spoon as it browns, cooking until there are no pink spots left.
- After the beef has completely browned, add the crushed tomatoes, beef broth concentrate, brown sugar, apple cider vinegar, cumin and garlic salt. Add 1/2 cup of water to the empty crushed tomato can and pour it back into the saucepan. If you didn’t get the tomatoes from a can, you can just add 1/2 cup of water or beef stock.
- Reduce the heat to medium low and simmer the chili for 15 minutes to thicken, stirring occasionally to prevent the chili from burning to the bottom of the pan. Allow to cool for 10-15 minutes before serving with hot dogs.
Nutrition
- Serving Size: 3 tablespoons of chili
- Calories: 53
- Sugar: 1.6 g
- Sodium: 186.3 mg
- Fat: 1.5 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 4.4 g
- Fiber: 0.5 g
- Protein: 5.7 g
- Cholesterol: 13.6 mg