Coveted Hot Dog Chili Recipes

**murraywader** · 10-06-2016, 04:29 PM

Wait till Fish sees this thread.

**Luvin' Labs** · 10-06-2016, 04:53 PM

Originally Posted by mudflat

If you want it like cuntry store chili, cook it a long time till the hamburger breaks down.

Water breaks it down more than cooking it to death. Pro tip.

**jevans** · 10-06-2016, 06:42 PM

Thanks guys, we postponed the hotdog/chili night until tomorrow night.

**santeeswamper** · 10-06-2016, 06:57 PM

Google Williamsburg academy chili. It's good

**Rebelyeller** · 10-13-2016, 09:36 AM

Phuktun of onions when browning the meat. Also fresh garlic when browning. Do not drain. All about the fresh chili powder ( cumin).

**Wad Shooter** · 10-13-2016, 10:09 AM

Listen to SanteeSwamper...Williamsburg Academy Chili!

**baydog** · 10-13-2016, 06:35 PM

Originally Posted by Wad Shooter

Listen to SanteeSwamper...Williamsburg Academy Chili!

I've got the recipe somewhere around my house

**Dub** · 10-15-2016, 01:41 PM

Originally Posted by jevans

I know these are top secret around some parts, but if anyone has a simple hot dog chili recipe they wouldn't mind sharing I'd certainly appreciate it. I've looked around on google but what I really want is a good country store chili recipe.

John Setzler's Hot Dog Chili. He got it right with this one.

20110818_Chili_0488.JPG
I couldn't decide whether to post this in the Chili forum or the Sauces forum, but this hot dog chili is specifically engineered for use on hot dogs and it's awesome! My girlfriend calls it "Divine Chili" and we never have hot dogs without it! I make this in fairly large batches and then put it in small containers to freeze so we have it on hand all the time...

Ingredients:

12 oz of a beer of your choice (choices here will change the flavor of the chili)
1 lb ground beef (I used 93/7 but 90/10 would work well too)
1 medium onion, finely chopped
1 1/4 cup ketchup
1/3 cup yellow mustard
3 teaspoons sugar
1 tablespoon apple cider vinegar
1 tablespoon salt
1 teaspoon garlic powder
1 tablespoon chili powder
Directions:

Place the ground beef in a dutch oven and mash it up completely. Try to chop it up as finely as possible so no large clumps remain. Just as the ground beef is almost brown, dump in 12 ounces of beer (I used

Sierra Nevada Glissade) and bring to a slow boil. Let the ground beef boil slowly in the beer for about 15-20 minutes. Add remaining ingredients to the dutch oven and return to a slow boil, stirring regularly. Allow the chili to reduce to a consistency that you like and then simmer covered for 30-45 minutes. Allow the chili to cool and then place it in a container in the refrigerator overnight before serving (not required but a good idea.) Otherwise serve immediately or freeze for future use.

Let me know how you like this one!
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