Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
I start by heating my large Dutch oven or pot over medium-high heat. I add the ground beef and break it up with my wooden spoon. Here’s my first big tip: I break the beef down into the smallest crumbles I can. We’re not making burger patties; we want a fine, almost pasty texture that will cling perfectly to a hot dog. I cook it until it’s fully browned, stirring often. Then, I carefully drain off most of the excess fat, leaving just a tablespoon or two in the pot for flavor. The smell of browning beef is already promising great things.
With the beef drained, I reduce the heat to medium. I add the finely diced onion right into the pot with the beef and cook, stirring, for about 5 minutes until the onion softens and becomes translucent. Then, I stir in the minced garlic and cook for just one more minute until it’s fragrant. I can already smell the savory foundation building. Now, I add the tomato paste, chili powder, cumin, paprika, black pepper, and cayenne. I stir constantly for about two minutes. This step, called “blooming” the spices and paste, cooks out any raw flavor and unlocks their deep, rich potential.
Next, I pour in the tomato sauce, beef broth, Worcestershire sauce, and yellow mustard. I give everything a really good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor. Once the mixture comes to a low simmer, I reduce the heat to low. I cover the pot with the lid slightly ajar to let some steam escape. This is where patience pays off. I let it simmer gently for at least 45 minutes, stirring every 10-15 minutes to prevent sticking. The chili will slowly thicken and the flavors will marry into something magical.(See the next page below to continue…)