Carolina Chili Dogs
In Eastern North Carolina style, this chili is mildly sweet and doesn't contain beans. It might seem like lots of chili for eight hot dogs, but trust us -- you'll be glad to have extra. And feel free to skip the grill and cook the dogs inside if you need to.
Credit: Desperation Entertaining! by Beverly Mills and Alicia Ross
Servings: 8
Ingredients:
* 1 cup Carolina Chili (recipe below)
* 8 hot dogs
* 8 hot dog buns
Carolina Chili
* 1 1/4 pounds extra-lean ground beef (see notes)
* 1 large onion (for about 1 cup chopped)
* 1 can (6 ounces) tomato paste
* 1/2 cup ketchup
* 1 tablespoon chili powder
* 2 teaspoons Worcestershire sauce
* 1 teaspoon cider vinegar or distilled white vinegar
* 1 teaspoon salt
* 1/4 teaspoon black pepper (optional)
Directions:
Begin making the Carolina Chili: Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil while peeling and coarsely chopping the onion. Add the chopped onion to the beef. When the water boils, reduce the heat to medium. Stir to begin breaking up the meat.
Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up. Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking (see note).
While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun. Pass the chili and other condiments separately.
Notes: We prefer all-beef hot dogs. Several brands make "bun-length" hot dogs, and we like the way they truly do fill up the bun and the tummy too.
To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe. Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. To reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.
