Carolina Chili Dogs (oamc)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 8 hot dogs
• 8 hot dog buns
• 1 1/4 lbs extra lean ground beef
• 1 cup chopped onion
• 1 (6 ounce) can tomato paste
• 1/2 cup ketchup
• 1 tablespoon chili powder
• 2 teaspoons worcestershire sauce
• 1 teaspoon cider vinegar or 1 teaspoon distilled vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper (optional)

Recipe

• 1 begin making the carolina chili. (to avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). place the beef and 2 cups of water in a 4 1/2-quart dutch oven or soup pot over high heat. bring the water to a boil.
• 2 add the chopped onion to the beef. when the water boils again, reduce the heat to medium. stir to begin breaking up the meat.
• 3 add the tomato paste, ketchup, chili powder, worcestershire sauce, vinegar, salt, and pepper, if using. stir well until the tomato paste has dissolved and the meat is mostly broken up.
• 4 continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. as the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
• 5 many southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. to try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
• 6 while the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
• 7 place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. heat the buns on the grill, if desired. to serve, place each hot dog in a bun and smother with chili.
• 8 make-ahead: the chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * if the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * to reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.