Carolina Hot Dog Chili
- 1 1/4 pounds ground beef
- 1 large onion (about 1 cup chopped)
- 1 (6 ounce) can tomato paste
- 1/2 cup ketchup
- 1 tablespoon chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon cider or white vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper (optional)
- Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over high
heat. Bring to the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.
- Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt
and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.
- Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes.
As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn't stick. Refrigerate, covered, up
to 2 days, or freeze in small freezer bags for up to 6 months.
- Thaw or reheat in a microwave, stirring often.
If you want a finer texture, you can cool the chili at least 20 minutes
and process in a blender or food processor for 30 to 45 seconds.
Approximate nutritional values per 2-tablespoon serving: 55 calories; 3 grams
protein; 3 grams carbohydrate; 4 grams fat (58% calories from fat); 12 milligrams
cholesterol; 0 fiber; 174 milligrams sodium