Hot Dog Chili

Serves 1
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Directions

  1. 1Add seven cups of water.
  2. 2Add seven cups of water.
  3. 3Add seven cups of water.
  4. 4Cut up and dice three onions and add them to the pot.
  5. 5Cut up and dice three onions and add them to the pot.
  6. 6Cut up and dice three onions and add them to the pot.
  7. 7Add six pounds of the cheapest tube of meat, crush it up, and mix it until it's as fine as possible.
  8. 8Add six pounds of the cheapest tube of meat, crush it up, and mix it until it's as fine as possible.
  9. 9Add six pounds of the cheapest tube of meat, crush it up, and mix it until it's as fine as possible.
  10. 10Add three tablespoons of salt.
  11. 11Add three tablespoons of salt.
  12. 12Add three tablespoons of salt.
  13. 13Add three tablespoons of pepper.
  14. 14Add three tablespoons of pepper.
  15. 15Add three tablespoons of pepper.
  16. 16Add three tablespoons of paprika.
  17. 17Add three tablespoons of paprika.
  18. 18Add three tablespoons of paprika.
  19. 19Add three tablespoons of garlic powder or granulated garlic.
  20. 20Add three tablespoons of garlic powder or granulated garlic.
  21. 21Add three tablespoons of garlic powder or granulated garlic.
  22. 22Add six tablespoons of sugar.
  23. 23Add six tablespoons of sugar.
  24. 24Add six tablespoons of sugar.
  25. 25Add three quarters of a cup of chili powder.
  26. 26Add three quarters of a cup of chili powder.
  27. 27Add three quarters of a cup of chili powder.
  28. 28Add six tablespoons of wash your sister sauce.
  29. 29Add six tablespoons of wash your sister sauce.
  30. 30Add six tablespoons of wash your sister sauce.
  31. 31Add six tablespoons of Texas Pete.
  32. 32Add six tablespoons of Texas Pete.
  33. 33Add six tablespoons of Texas Pete.
  34. 34Add three-fourths of a cup of spicy ketchup (or a fourth a cup of sriracha and half a cup of ketchup).
  35. 35Add three-fourths of a cup of spicy ketchup (or a fourth a cup of sriracha and half a cup of ketchup).
  36. 36Add three-fourths of a cup of spicy ketchup (or a fourth a cup of sriracha and half a cup of ketchup).
  37. 37Mix all ingredients thoroughly.
  38. 38Mix all ingredients thoroughly.
  39. 39Mix all ingredients thoroughly.
  40. 40Bring the mixture to a boil for about 15 minutes with the lid on.
  41. 41Bring the mixture to a boil for about 15 minutes with the lid on.
  42. 42Bring the mixture to a boil for about 15 minutes with the lid on.
  43. 43Remove the lid and let it boil for another five minutes to allow some water to evaporate.
  44. 44Remove the lid and let it boil for another five minutes to allow some water to evaporate.
  45. 45Remove the lid and let it boil for another five minutes to allow some water to evaporate.
  46. 46Stir frequently to prevent meat from sticking to the bottom.
  47. 47Stir frequently to prevent meat from sticking to the bottom.
  48. 48Stir frequently to prevent meat from sticking to the bottom.
  49. 49After boiling and evaporation, add six ounces of tomato paste.
  50. 50After boiling and evaporation, add six ounces of tomato paste.
  51. 51After boiling and evaporation, add six ounces of tomato paste.
  52. 52Take the chili off the heat and let the grease rise to the top.
  53. 53Take the chili off the heat and let the grease rise to the top.
  54. 54Take the chili off the heat and let the grease rise to the top.
  55. 55Skim all the grease off the top.
  56. 56Skim all the grease off the top.
  57. 57Skim all the grease off the top.
  58. 58Refrigerate the chili for at least 24 hours before serving.
  59. 59Refrigerate the chili for at least 24 hours before serving.
  60. 60Refrigerate the chili for at least 24 hours before serving.

Ingredients

  • 7 cups water
  • 7 cups water
  • 7 cups water
  • 3 onions diced
  • 3 onions diced
  • 3 onions diced
  • 6 pounds cheapest tube of meat
  • 6 pounds cheapest tube of meat
  • 6 pounds cheapest tube of 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 wash your sister sauce
  • 6 tablespoons wash your sister sauce
  • 6 tablespoons wash your sister 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 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.