Hot Dog Chili Recipe

Ground beef: Provides the meaty base for the chili.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Tomato sauce: Forms the rich and tangy base of the chili.

Diced tomatoes: Adds texture and additional tomato flavor.

Chili powder: Brings heat and a complex flavor profile to the chili.

Ground cumin: Adds a warm, earthy taste that complements the chili powder.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a hint of spice and balances the flavors.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. This will help the chili achieve a consistent texture. Additionally, allowing the onion and garlic to cook until the onion is translucent will enhance the overall flavor profile of the dish.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein that can mimic the texture of ground beef when cooked.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• chopped onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a different texture to the chili.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon of garlic powder per clove.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of onion.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor to tomato sauce.

• tomato sauce - Substitute with tomato paste and water: Mix tomato paste with water to achieve a sauce-like consistency.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used in place of canned diced tomatoes for a fresher taste.

• diced tomatoes - Substitute with tomato puree: Tomato puree can be used for a smoother texture and similar flavor.

• chili powder - Substitute with cayenne pepper and paprika: Mix cayenne pepper and paprika to achieve a similar heat and flavor profile.

• chili powder - Substitute with cumin and smoked paprika: This combination can provide a smoky and slightly spicy flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used in the same quantity.

• ground cumin - Substitute with caraway seeds: Caraway seeds offer a similar warm, earthy flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with celery salt: Celery salt can add a salty flavor with an additional hint of celery.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a spicier kick compared to black pepper.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture and potential spoilage.

• Transfer the cooled chili into airtight containers. For optimal freshness, use containers that are specifically designed for freezing, as they help prevent freezer burn.

• Label each container with the date and contents. This ensures you can easily identify the chili and keep track of how long it has been stored.

• For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 3-4 days.

• For long-term storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor and texture.

• When ready to use, thaw the chili in the refrigerator overnight. This gradual thawing process helps maintain the quality of the chili.

• Reheat the chili on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat it in the microwave, but be sure to stir it halfway through to avoid cold spots.

• If the chili appears too thick after reheating, add a splash of water or broth to reach your desired consistency.

• Always check the chili for any off smells or unusual textures before consuming, especially if it has been stored for an extended period.

• For stovetop reheating:

  1. Place the leftover hot dog chili in a saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. Add a splash of water or beef broth if the chili appears too thick.
  4. Continue to heat until the chili is warmed through, approximately 10-15 minutes.

• For microwave reheating:

  1. Transfer the hot dog chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 1-2 minutes, then stir the chili.
  4. Continue heating in 30-second intervals, stirring in between, until the chili is hot throughout.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the hot dog chili in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the chili is heated through, stirring halfway through the cooking time.

• For slow cooker reheating:

  1. Transfer the hot dog chili to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the chili is thoroughly warmed.

• For sous vide reheating:

  1. Place the hot dog chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Carefully remove the bag, open it, and serve the chili hot.

• Large pot: Used for cooking the ground beef and simmering the chili mixture.

• Wooden spoon: Ideal for stirring the ingredients to ensure even cooking.

• Knife: Necessary for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure out the tomato sauce and diced tomatoes accurately.

• Measuring spoons: Essential for measuring the chili powder, ground cumin, salt, and black pepper.

• Can opener: Needed to open the cans of tomato sauce and diced tomatoes.

• Colander: Useful for draining any excess fat from the cooked ground beef.

• Ladle: Helps in serving the chili over hot dogs or as desired.

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This will save you time when you start cooking.

Use pre-chopped onions: Buy pre-chopped onions from the store to cut down on prep time.

Minced garlic in a jar: Use minced garlic from a jar instead of mincing fresh cloves.

One-pot cooking: Cook everything in one pot to reduce cleanup time.

Simmer while multitasking: Let the chili simmer while you prepare other parts of your meal or set the table.