Serves 1
Directions
- 1Add seven cups of water.
- 2Cut up and dice three onions and add them to the pot.
- 3Add six pounds of the cheapest tube of meat, crush it up, and mix it until it's as fine as possible.
- 4Add three tablespoons of salt.
- 5Add three tablespoons of pepper.
- 6Add three tablespoons of paprika.
- 7Add three tablespoons of garlic powder or granulated garlic.
- 8Add six tablespoons of sugar.
- 9Add three quarters of a cup of chili powder.
- 10Add six tablespoons of wash your sister sauce.
- 11Add six tablespoons of Texas Pete.
- 12Add three-fourths of a cup of spicy ketchup (or a fourth a cup of sriracha and half a cup of ketchup).
- 13Mix all ingredients thoroughly.
- 14Bring the mixture to a boil for about 15 minutes with the lid on.
- 15Remove the lid and let it boil for another five minutes to allow some water to evaporate.
- 16Stir frequently to prevent meat from sticking to the bottom.
- 17After boiling and evaporation, add six ounces of tomato paste.
- 18Take the chili off the heat and let the grease rise to the top.
- 19Skim all the grease off the top.
- 20Refrigerate the chili for at least 24 hours before serving.
Ingredients
- 7 cups water
- 3 onions diced
- 6 pounds cheapest tube of 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 wash your sister 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 the chili while boiling to prevent the meat from sticking to the bottom.
- Refrigerate the chili for at least 24 hours before serving for optimal thickness.
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