Hot Dogs with Chili Topping

Ingredients

Hot Dogs with Chili Topping
by Chef Patricia DeMauro

• 1-2 pounds ground beef
• 1 medium onion – peeled and thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 tablespoon onion flakes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1/4 to 1/2 cup beef broth
• 1/2 teaspoon salt
• 1/2 tablespoon black pepper
• 1 teaspoon yellow mustard

Preparation

1. Heat a large skillet to medium heat adding ground beef and onions and cook until meat is fully browned and onions are translucent.
2. Drain fat from meat. Add the following spices. Red pepper flakes, garlic powder, brown sugar, chili powder, onion flakes. Stir well to incorporate into the meat.
3. Then add tomato sauce, Worcestershire sauce and broth. Stir well and simmer for 5 minutes.
4. Add the remaining spices. Salt, black pepper, yellow mustard.
5. Continue simmering 15 – 20 minutes until the stock has cooked down and reaches the consistency you like.
6. Great topping for Hot Dogs. Spoon chili topping on top of cooked hot dog in bun.
7. Bonus. If you like cheese, add about 1/4 cup cheese of your choice to each hot dog in bun to top of chili sauce (I used cheddar). Place hot dog on bun with cheese on a cookie try and place in broiler on low for 1 – 2 minutes only until cheese melts. If you like, you can add sliced jalapeño, sliced red or white onions, or sliced scallions, to the top of hot dog and toppings. Be creative and —-

Mangia!