This chili I use for hotdogs. To give it a more Coney feel, I use an emulsifier to thin out the chili some. I also do not include beans in this recipe, but you are more than welcome to put them in. I am making this for the 4th of July hotdogs on the grill.
Beanless Chili
Ingredients
- 1 LB Gound Beef
- 1/2 Onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 TBS sugar white
- 1 TBS yellow mustard
- 2 tsp chili powder to taste
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 4 oz tomato paste or 1 (14oz) can diced tomatoes with juice
- 14 oz tomato sauce canned
- 1 cup water
Instructions
- Heat up large skillet or a dutch oven. Add 2 TBS olive oil.
- Add onions and celery and sautee for 2 minutes. Add garlic and sautee for additional 30 seconds.
- Add the ground beef and brown thoroughly.
- Add sugar, mustard, chili powder, Worcestershire sauce, salt, pepper, and cumin.
- Mix well.
- Add tomato paste, tomato dice, and water. Stir good.
- Simmer for 30 minutes on low heat, uncovered. Use blender to blend sauce thinly.