Eula Mae’s Hot Dog Chili

Hot dogs with homemade chili.

  • 1 teaspoon vegetable oil
  • 2 pounds ground beef
    1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon Tabasco brand sauce
  • 1/2 teaspoon Accent
  • 3 cups chopped yellow onions
  • 2 cups chopped celery
  • 1 cup chopped green bell peppers
  • 4 garlic cloves
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons chili powder
  • ¼ cup all-purpose flour
  • 1 cup water

Heat the oil in a large, heavy pot over medium heat. Add the beef, salt, pepper, Tabasco and Accent, and cook, stirring, until all the pink disappears. Add the onions, celery, bell peppers, and garlic.

Cook, stirring, until the onions are soft and lightly golden, about 10 minutes.

Add the tomato paste and 1 tablespoon of the chili powder and mix well. Cook covered, stirring occasionally, and simmer over a very low fire for at least 2 hours and as long as 3 hours.

Combine the remaining tablespoon of chili powder with the flour in a small bowl and blend well, then add the water and stir to mix. Add to the pot of chili and cook, stirring, for about 1 minute.

Turn off the fire and let sit for about 15 minutes, stirring occasionally, before serving.

Makes about 1 ½ quarts chili.

Recipe from Eula Mae’s Cajun Kitchen, Harvard Common Press.

Posted by on July 15, 2017 in Recipes, ,


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