Dawn’s Recipes: Hot Dog Chili Recipe

I just organized and deep cleaned my fridge, freezer and pantry.  It was a week long project!  Now that I know exactly what I have, I’m trying to use up all the leftovers before making anything new.  I first started with the fridge.  A few of our meals were like a buffet, a little of this and little of that, but we got through it all.  My fridge has never looked so clean!  Now onto the freezer.  I thought I better use the oldest food first which happened to be hot dogs and buns.  Hot dogs taste good at a ball game, in the summer on the grill or roasted over an open fire, but how to make these taste better on a cold winter’s day?  I know…add chili, onions and cheese!  Not the best picture but these were sure good!  We really like this chili recipe from the blog Mantitlement, it was perfect for these hot dogs.  The recipe made a lot, so I used some of the leftovers to make a taco salad the next day.  I froze the rest and have plans to make nachos for the Super Bowl.  I have a few more meals to make from the freezer, but as I restock I’m really going to try to stay organized.  Those times that I don’t think I want to eat leftovers I’m reminded they’ll taste great with some jazzing up and it feels so good not to be wasteful.

INGREDIENTS:

  • 2 1/2 pounds lean ground beef 
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  •                 2 Tablespoons olive oil
  • 1 cup finely diced onion
  •                 1 Tablespoon minced garlic
  • 1/4 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 Tablespoon chili powder
  • 2 Tablespoons Worcestershire sauce
  •                 1/4 cup flour
  •                 1 cup beef broth

INSTRUCTIONS:

  1. In a heavy bottomed pot or dutch oven over medium heat add the ground beef, salt and pepper. Brown the beef, breaking up into small crumbles as it cooks.
  2. Drain the beef and transfer the beef to a bowl.
  3. Turn the heat down to medium low, then add the 2 tablespoons of olive oil along with the onions. Cook the onions for 7-8 minutes, until softened.  Add garlic and cook another 1-2 minutes.
  4. Next add the tomato paste, cumin, chili powder and Worcestershire sauce stirring into the onions, then add the flour and cook for 1 minute.
  5. Add the beef back to the pot then pour in the broth and stir. Bring to a boil, then turn the heat down to a low simmer for 1 hour.
  6. Serve on hot dogs, topped with shredded cheese and diced raw onion. 

*Other ideas for chili – Nachos, taco salad, taco stuffed baked potato and quesadillas 

                                                                                             

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