Tuesday, July 2, 2013

The Only Hotdog Chili Recipe You'll Ever Need

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. 

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