Hot Dog Chili- Southern Style

Hot Dog Chili- Southern Style created by Seasoned Cook

Condiment- finer than regular chili. This came from sorta watching things when I was young, and in the South, every Sunday was relative get togethers at my Maw Maws house, which was next door. Ahh, what fond laid back memories! I kept playing around with what I remembered (she didn't use a glove) and came up with this concoction.And , please, don't forget the coleslaw and onions to go on your dogs!!!

Ready In:
1hr 10mins
Yields:
Units:

ingredients

directions

  • Take out ground chuck 30 minutes ahead of time (this warms it up for your hand) Using gloved hand,squish in 1st 8 ingredients until you can no longer see tomato juice.
  • Start cooking on med to med high,stirring, watching till it starts cooking and turn down to simmer, stirring occasionally.
  • Simmer about 30 minutes to 1 hour,or longer, You really can't over cook.
  • Add ketchup,a few squirts at a time for color and flavor.
  • Stir thru, adjust any seasoning you feel fit.
  • You can freeze in muffin tins, after frozen, set out a minute or so, then pop them out to keep frozen in bags.
  • Reheats quickly in microwave.
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RECIPE MADE WITH LOVE BY

@Jakiblue
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@Jakiblue
Contributor
"Condiment- finer than regular chili. This came from sorta watching things when I was young, and in the South, every Sunday was relative get togethers at my Maw Maws house, which was next door. Ahh, what fond laid back memories! I kept playing around with what I remembered (she didn't use a glove) and came up with this concoction.And , please, don't forget the coleslaw and onions to go on your dogs!!!"

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  1. William T.
    Nice but not the best
  2. William T.
    Really? Have you been to the varsity?
  3. Robert L.
    Absolutely fantastic...hands down
  4. Robert L.
    Added a lil cumin and used spicy tomato juice
  5. neverclearone
    I make this recipe which is almost identical to this except for the last few years I have been adding about a teaspoon or so of cumin. I also add red pepper flakes. The main trick is getting the ground chuck or lean ground mean (I prefer 97/3 mix) mixed with the wet ingredients first (I use a fork or whisk) before adding heat and continue stirring until beef is cooked. The chili powder is to taste for me. After an hour, I taste it and add more if it needs it. The longer you cook it, the thicker it gets. Put a lid on it when the thickness is to your liking or put in a crock pot if you are having a family gathering and set it on low. I have an aunt in WV who refuses to give me her father-in-laws chili recipe he had at his restaurant (it was the best,) so after years of trial and error I came up with mine which is very close to yours.
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