I was a vegetarian for 3 years in my early 20s. I gave it all up for a chili cheese dog at a small restaurant in Burbank, California. I never looked back. There is something about that messy, meaty, piping-hot and deliciously savory topping on America's favorite ballgame meal that just always hits the spot. It turns it turns your average run-of-the-mill backyard grill offering into something that people can't get enough of. It makes a memory out of a weeknight meal.
Things You'll Need
1 tablespoon olive oil
1 cup chopped white onions
1 lbs ground beef
(85%/15% lean to fat)
6 oz tomato paste
1/4 cup all purpose flour
cups vegetable broth (or beef broth)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon cumin
1 tablespoon brown sugar
1 teaspoon black pepper
Want to spice things up? Add 1/4 teaspoon cayenne pepper and 1 teaspoon hot sauce.
Step 1: Brown the Onions
Heat the oil in a large pot over medium high heat. Add the onions, cooking until softened and starting to brown.
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Step 2: Brown the Beef
Add the beef, cooking and breaking up until browned. Pour off the grease.
Step 3: Add the Flour
Sprinkle with flour, stirring until well coated.
Step 4: Add the Remaining Ingredients
Stir in the remaining ingredients until well combined.
Step 5: Simmer
Simmer for about 30 minutes, stirring occasionally, until thickened. Serve over hot dogs or French fries.
It freezes well! Don't be afraid to make a double or triple batch and freeze what you don't need for future use.