Theory: That we can use EGC chili seasoning with ground beef and one can of tomato to make a incredible chili dog. Chili Coney.
Boiled-Style Beef Chili for Dogs, Burgers & More
Today we are making a thicker, no-beans version of chili specifically to be used as a topping for chili dogs. There is a specific flavor, texture, and consistency that determines whether a chili works as a topping or not. We’re going to hone in on each one and build the perfect hot dog chili.
Flavor
If you enjoy a hot dog plain, you are most likely under the age of six. Hot dogs are bland tubes of unseasoned meat tucked inside an equally flavorless white bun. The chili is the flavor here. Don’t worry about making it too strong — each bite only carries a small amount of chili, and it has to carry the dog and the bun with it.
Texture
We’re looking for tiny meat nugs — minuscule pieces, not skillet-style browned chunks. Big pieces are out. The chili should conform to the frank, filling the spaces evenly without sliding off either side.
Consistency
The bun should not become a sloppy, mushy mess. The chili needs to be thick enough to stay put and not saturate the bread. Runny chili won’t cling to the dog, and you’ll end up wearing it. This is ultra importante.
Challenge: Create a clean, flavorful, ultra-versatile chili inspired by classic Midwest hot dog sauce, built with Eat Good Chili seasoning and real ingredients.
Ingredients
- 1 lb Ground Beef or Chuck (I used 90/10 ground chuck this time)
- 3 pints bottled water
- Salt for the water
- Fresh basil (a few leaves, snipped)
- 3 Tbsp Eat Good Chili Hot Chili Seasoning (divided)
- 1 Tbsp red wine vinegar
- 1 12-oz can crushed tomatoes
- 1 tsp cinnamon
- Smoked cumin (to taste)
- 1/2 Tbsp light brown sugar
- Black pepper, as needed
- 1 tsp arrowroot (mixed with 1 Tbsp cold water)
Directions
1. Build the Broth Base
Add 3 pints of water to a large pot and bring to a boil. Season the water with 1 tsp salt, fresh basil, 1 Tbsp EGC chili seasoning, and the red wine vinegar.
2. Cook the Beef
Add the ground chuck directly into the boiling water. Break it up a few times with a meat chopper, but do not overwork it. Keep the heat at medium or higher and boil for 1 hour.
3. Build the Chili
After an hour, break up the beef again. Add another 1 Tbsp of chili seasoning and the crushed tomatoes. Stir in the cinnamon, smoked cumin, and light brown sugar. Return to a boil, then reduce to a simmer. Simmer for 45 minutes.
4. Thicken and Finish
Add the final 1/2 to 1 Tbsp of chili seasoning. Mix the arrowroot with cold water and stir it into the chili. Bring back to a brief boil, then immediately reduce to low. Leave uncovered to begin cooling and thickening.
Serving Ideas
- Hot dogs
- Burgers
- Spaghetti or rotini
- Rice
- Walking tacos (Fritos bag)
- Eggs
- Mixed into melted cheese for chili-cheese dip
Conclusion
This chili is deeply flavorful with a pleasant lingering heat, especially when made with Hot Chili Seasoning. It delivers a classic chili-dog texture with real spice and clean ingredients.
Revisions, Suggestions, or Changes I may try next time:
1) I used 3 pints of water for 1 pound ground beef, which could have been less. I’ll go down to 36 ounces next time and add water later if needed.
2) A small can of tomato paste instead of a can of crushed tomatoes. I suspect it would add more sweetness, so the brown sugar may not be needed.
3) Fattier ground meat. I used 90% lean ground chuck (it was on sale and expiring) which tastes great, but is mostly overwhelmed by the spice in this concentration, so it is irrelevant. A fattier mix (75/25 or 80/20) would help the meat fall apart faster and more thoroughly.
