I have been thinking about everything summer. Chili Dogs came to mind immediately. In my estimation, a grilled hot dog topped with wonderful toppings is one of the small pleasures of summer. A wonderful addition to your hot dog bar is the additional of chili. I think I have the perfect combination of spices in this chili, if you like to kick the heat up, you can certainly adjust the amounts to add more heat. You can make this ahead and freeze the chili until you need it. Thaw and reheat the next time you are serving hot dogs. Onions, cheese and condiments of your choice will delight your family and friends. I have hosted large “Hot Dog Happy Hours” and must say they are one of my favorite parties. I always serve potato chips along side. I buy every flavor I can find from dill pickle to salt and vinegar. Guests just love tasting all of the flavors they normally would not purchase at the store. Hot dogs, chips, cold beer – Happy grilling!
- 2 # ground beef
- 20 oz. can crushed tomatoes
- 1 medium onion, finely diced
- 2 tablespoons chili powder
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon sugar
- 1 teaspoon vinegar
- In a Dutch oven over medium high heat, brown meat with the onion and garlic. Add remaining ingredients. Bring to a boil, reduce heat and simmer uncovered 35 - 45 minutes. Stir frequently.