Russell van Kraayenburg

Classic Hot Dog Chili

Preparation info
  • Makes About

    1

    Quart , Enough for 4 Hot Dogs
    • Difficulty

      Easy

Appears in
Haute Dogs
Haute Dogs

By Russell van Kraayenburg

Published 2014

  • About

Everywhere you look, chili is topping hot dogs, and it seems that no two are exactly the same. Below is a no-frills version that’s a solid template for any of the half dozen variations found in this book: a few simple changes, and you’ve got a Greek sauce, a Rochester meat sauce, or a spicy southwest chili.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large white onion, diced
  • 4 cloves garlic, f

Method

  1. Heat olive oil in a large skillet over medium-high heat. Add onions and cook until soft and translucent, about 8 minutes, stirring occasionally. Add garlic and cook for another 2 minutes, stirring occasionally.
  2. Add salt, black pepper, chili powder, cumin, cayenne, and beef. Cook until beef is browned and no trace of pink remains.
  3. Reduce heat to medium