Food & Drink

Hot dog chili topping

2 pounds ground beef

1 medium onion, minced

1 chile pepper, diced (optional)

1 teaspoon vegetable oil

1 teaspoon salt

2 teaspoons chili powder

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/4 teaspoon garlic powder

1 cup ketchup or tomato sauce

1 tablespoon Worcestershire sauce

1 teaspoon cider vinegar

1 to 2 teaspoons brown sugar

Makes about 5 cups, 20 ( 1/4-cup) servings.

Place beef in a Dutch oven, break it up with a spatula or spoon and add water to just cover. Bring to a boil and cook, mashing out lumps, until it is no longer pink. Drain and set aside.

In the same pot, heat the oil over medium and saute the onion and chile pepper about 5 minutes, until soft. Stir in the cooked beef, all the seasonings and the ketchup, Worcestershire and vinegar. Stir in brown sugar and 1 cup water.

Bring to a boil. reduce heat and simmer, uncovered, stirring often, until nearly all the liquid has evaporated.

Per 1/4-cup serving: 288 calories (65 percent from fat), 20.8 g fat (8.2 g saturated, 9 g monounsaturated), 70 mg cholesterol, 16.6 g protein, 9 g carbohydrates, 0.6 g fiber.

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