7Take 6 pounds of the cheapest tube of meat you can find, put it in there, crush it up, mix it up, and get it as fine as you can.
8Take 6 pounds of the cheapest tube of meat you can find, put it in there, crush it up, mix it up, and get it as fine as you can.
9Take 6 pounds of the cheapest tube of meat you can find, put it in there, crush it up, mix it up, and get it as fine as you can.
10Add 3 tablespoons of salt, 3 tablespoons of pepper, 3 tablespoons of paprika, 3 tablespoons of garlic powder or granulated garlic, 6 tablespoons of sugar, 3/4 of a cup of chili powder, 6 tablespoons of Worcestershire sauce, 6 tablespoons of Texas Pete, and 3/4 a cup of spicy ketchup (or 1/4 cup of sriracha and 1/2 a cup of ketchup).
11Add 3 tablespoons of salt, 3 tablespoons of pepper, 3 tablespoons of paprika, 3 tablespoons of garlic powder or granulated garlic, 6 tablespoons of sugar, 3/4 of a cup of chili powder, 6 tablespoons of Worcestershire sauce, 6 tablespoons of Texas Pete, and 3/4 a cup of spicy ketchup (or 1/4 cup of sriracha and 1/2 a cup of ketchup).
12Add 3 tablespoons of salt, 3 tablespoons of pepper, 3 tablespoons of paprika, 3 tablespoons of garlic powder or granulated garlic, 6 tablespoons of sugar, 3/4 of a cup of chili powder, 6 tablespoons of Worcestershire sauce, 6 tablespoons of Texas Pete, and 3/4 a cup of spicy ketchup (or 1/4 cup of sriracha and 1/2 a cup of ketchup).
13Mix everything up and bring it to a boil for about 15 minutes.
14Mix everything up and bring it to a boil for about 15 minutes.
15Mix everything up and bring it to a boil for about 15 minutes.
16Take the lid off and let it boil for another 5 minutes to evaporate some of the water.
17Take the lid off and let it boil for another 5 minutes to evaporate some of the water.
18Take the lid off and let it boil for another 5 minutes to evaporate some of the water.
19Stir continuously to prevent the meat from sticking to the bottom.
20Stir continuously to prevent the meat from sticking to the bottom.
21Stir continuously to prevent the meat from sticking to the bottom.
22After it's boiled and evaporated down some, add 6 ounces of tomato paste (for the bulk size).
23After it's boiled and evaporated down some, add 6 ounces of tomato paste (for the bulk size).
24After it's boiled and evaporated down some, add 6 ounces of tomato paste (for the bulk size).
25Take the chili off the heat and let all the grease rise to the top.
26Take the chili off the heat and let all the grease rise to the top.
27Take the chili off the heat and let all the grease rise to the top.
28Skim off all the grease from the top.
29Skim off all the grease from the top.
30Skim off all the grease from the top.
31Refrigerate the chili for at least 24 hours before serving.
32Refrigerate the chili for at least 24 hours before serving.
33Refrigerate the chili for at least 24 hours before serving.
34Reheat the chili before serving to achieve the desired thickness.
35Reheat the chili before serving to achieve the desired thickness.
36Reheat the chili before serving to achieve the desired thickness.
Ingredients
7 cups water
7 cups water
7 cups water
3 onions diced
3 onions diced
3 onions diced
6 pounds meat
6 pounds meat
6 pounds meat
3 tablespoons salt
3 tablespoons salt
3 tablespoons salt
3 tablespoons pepper
3 tablespoons pepper
3 tablespoons pepper
3 tablespoons paprika
3 tablespoons paprika
3 tablespoons paprika
3 tablespoons garlic powder or granulated garlic
3 tablespoons garlic powder or granulated garlic
3 tablespoons garlic powder or granulated garlic
6 tablespoons sugar
6 tablespoons sugar
6 tablespoons sugar
0.75 cup chili powder
0.75 cup chili powder
0.75 cup chili powder
6 tablespoons Worcestershire sauce
6 tablespoons Worcestershire sauce
6 tablespoons Worcestershire sauce
6 tablespoons Texas Pete
6 tablespoons Texas Pete
6 tablespoons Texas Pete
0.75 cup spicy ketchup
0.75 cup spicy ketchup
0.75 cup spicy ketchup
0.25 cup sriracha
0.25 cup sriracha
0.25 cup sriracha
0.5 cup ketchup
0.5 cup ketchup
0.5 cup ketchup
6 ounces tomato paste
6 ounces tomato paste
6 ounces tomato paste
Tips
The key to the best hot dog chili is using the cheapest mystery meat you can possibly find.
Make sure you're stirring it too because the meat will want to fall to the bottom. So you don't want your meat to get stuck to the bottom.
Refrigerate for at least 24 hours before serving and it'll thicken up a lot after reheating.