We celebrated Father's Day by having a hot-dog-with-all-the-fixins-supper. because this is what the dads wanted. This means chili and slaw on top of Hebrew National hot dogs.
I went searching for a good recipe for the chili. Texture is very important as you don't want lumps of hamburger meat like you might have for regular chili. I found the secret to this is to put your hamburger meat into a pot of water and mix it with your hands to get all the lumps out. This recipe is a conglomeration of several that I found but mixed and matched to get it the way I thought it should be.
o 1 lb lean hamburger
o 4 cups water
o 2 (6 ounce) cans or 12 ounces of chicken or beef stock
o 1 (6 ounce) can tomato paste, plain
o ½ onion, diced
o 2 tablespoons chili powder
o 1 teaspoon kosher salt
o 1 teaspoon garlic powder
o 1 tablespoon worcestershire sauce
o 1/2 teaspoon cayenne pepper
1. With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, worcestershire and cayenne pepper, black pepper and mix well.
2. Simmer uncovered over low heat for 2 hours or until the mixture becomes thick. Stir often! Taste for seasoning and spice level; add more chili powder or cayenne pepper to suit your taste.
This can be used on hot dogs, brats, fries and hamburgers of all varieties; even over spaghetti. This recipe freezes very well also so you can keep some on hand for those hot dog or chili cravings.You can reduce the cooking time by cooking over a higher heat - just make sure to watch the chili closely, stirring often, so it does not burn on the bottom. For slaw we buy pre-grated cabbage/slaw and mix with Marie's Cole Slaw dressing.
Here's the end result: