Hot Hot Hot Chili
National Chili Dog Day is here and I have NO chili in my freezer, so I guess this afternoon I know what I’ll be doing, making chili! This recipe is a very hot and spicy chili dish without the beans and perfect for topping a hot dog, just beware of the heat as you might want to cut down on the ground chile and spice it to your taste buds!
- ½ cup vegetable oil
- 2 lbs coarse ground chuck
- 1 can (8 oz) tomato sauce
- 1 can (12 oz) beer YEAH!
- ¼ cup ground hot red chile
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1-1/4 teas dried oregano
- ½ teas paprika
- 1-1/2 teas ground cumin, divided
- 1-1/4 teas salt
- Pinch of cayenne pepper
- ½ lb cheddar cheese, grated
- Heat oil in a Dutch oven over medium heat and brown meat, breaking up as it cooks.
- Add the next 7 ingredients, 1 teaspoon of the cumin and the salt; stir to mix.
- Bring to a boil, lower heat to simmer and cook for 1 hour.
- Taste for seasoning, adding more if needed, adding the cayenne at this time.
- Simmer for 1 more hour and finally add the cheese and remaining cumin; simmer for another ½ hour, stirring occasionally to prevent the cheese from burning.
Have lots of brews on hand to wash these babies down! And don’t forget the extra cheese and onions for the toppings! Enjoy….
Just a quick note, if you have some jarred chili sauce in the house, mix 1/2 cup of the sauce with 1 cup of mayo to spread on your next burger or hot dog instead of using plain old ketchup………..