Serves 1
Directions
- 1Add 7 cups of water.
- 2Cut up and dice 3 onions and add them.
- 3Take 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.
- 4Add 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).
- 5Mix everything up and bring it to a boil for about 15 minutes.
- 6Take the lid off and let it boil for another 5 minutes to evaporate some of the water.
- 7Stir continuously to prevent the meat from sticking to the bottom.
- 8After it's boiled and evaporated down some, add 6 ounces of tomato paste (for the bulk size).
- 9Take the chili off the heat and let all the grease rise to the top.
- 10Skim off all the grease from the top.
- 11Refrigerate the chili for at least 24 hours before serving.
- 12Reheat the chili before serving to achieve the desired thickness.
Ingredients
- 7 cups water
- 3 onions diced
- 6 pounds meat
- 3 tablespoons salt
- 3 tablespoons pepper
- 3 tablespoons paprika
- 3 tablespoons garlic powder or granulated garlic
- 6 tablespoons sugar
- 0.75 cup chili powder
- 6 tablespoons Worcestershire sauce
- 6 tablespoons Texas Pete
- 0.75 cup spicy ketchup
- 0.25 cup sriracha
- 0.5 cup ketchup
- 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.
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