West
Virginians KNOW hotdogs. And hotdog chili. And church hotdog sales are pretty
common. The chili recipe I’m sharing today is from a lady that went to church
with my grandparents and she truly made the best hotdog chili I’ve ever had. I made some
last night for our family cookout coming up on Thursday…it really freezes well.
The
secret to a good consistency/texture for hotdog chili is this…do not brown your beef first. Trust me! I use 80/20 ground beef and
the chili does not turn out greasy at all. You could probably even use 85/15.
I’m
showing Mrs. Walker’s recipe exactly as it came to me, dated March 12, 1985.
For this 80’s child, that seems so long ago. The only thing I do differently is
I use dried celery flakes instead of celery…probably about two teaspoons.
Mrs. Walker's Chili
(this freezes well)
3 pounds ground chuck
1 large can tomato juice
1 small can tomato paste
4 onions
3 stalks celery
3 or 4 TBS chili powder
Take the ground chuck and mash it up real fine and chop onions and celery up fine. Then add tomato juice and paste and cook on low heat for about 3-4 hours, stir often. You may have to add some water - that's the one thing you have to watch.
If 3 lbs is too much, you can freeze it and take it out as you need it. Put in small containers. That way you can have hotdogs when you want them.
Mrs. Walker's Chili
(this freezes well)
3 pounds ground chuck
1 large can tomato juice
1 small can tomato paste
4 onions
3 stalks celery
3 or 4 TBS chili powder
Take the ground chuck and mash it up real fine and chop onions and celery up fine. Then add tomato juice and paste and cook on low heat for about 3-4 hours, stir often. You may have to add some water - that's the one thing you have to watch.
If 3 lbs is too much, you can freeze it and take it out as you need it. Put in small containers. That way you can have hotdogs when you want them.
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