Prep 10 mins
Cook 1 hr
This recipe is a collaboration of chili recipes from the folks down south who love a spreadable chili for their "winner wieners" right off the grill! This recipe is very tweakable to your tastebuds liking! Make it your own by adding more or less of what you like!
- 680.38 g ground chuck
- 1 medium onion (grated or finely chopped)
- 473.18 ml water (only to cover chuck)
- 14.79 ml Worcestershire sauce
- 4.92 ml garlic powder
- 29.58 ml chili powder
- 9.85 ml yellow mustard (more if you used less cider vinegar)
- 9.85 ml cider vinegar (less if you used more mustard)
- 9.85 ml light brown sugar
- 29.58 ml ketchup
- 0.25 ml salt
- 0.25 ml pepper
- Start by breaking up the ground chuck into small pieces, and place into a medium sauce pan or pot. Cover with water, only to cover the meat. No need to drown it! Add minced or small diced onion. Bring to a boil, and reduce heat to medium/low. Let simmer until meat is very fine. Hint: Sometimes I use a potato masher to help break it up and make it finer. Drain chuck over another bowl. KEEP THE LIQUID! You may want to add some later to make the chili thinner.
- Add the meat back to the sauce pan/pot, and add the rest of the ingredients.
- PLEASE REMEMBER to add more or less of each ingredient to tweak recipe to your tastebuds! This is YOUR recipe, you really can't mess it up!
- Simmer on LOW for as long as you like, adding liquid from drained chuck, and/or other ingredients if desired. The longer you simmer, the more flavorful your chili becomes.
- Double or Triple your recipe. Store in freezer bags or microwavel containers.