Ingredients
Method
- Assemble all necessary ingredients.
- Combine ground beef and water in a large saucepan, using a potato masher to break the meat into small pieces.
- Stir in the tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce.
- Bring the mixture to a boil, then reduce heat to medium and simmer for approximately 20 minutes until the beef is fully cooked and the chili has thickened.
- Serve the chili over hot dogs.
Nutrition
Notes
Texture Secret: I always use a potato masher while the meat is still cold in the water because it creates that fine, velvety texture you see at the best hot dog stands.
Make Ahead Magic: I actually think this tastes even better the next day after the spices have had time to really settle into the beef, so feel free to cook it a day early.
Freezing Tips: This chili freezes like a dream in small airtight containers, which is perfect for when I only need a scoop or two for a quick lunch later in the month.
Heat Adjustment: If you want a little more kick, I sometimes double the chili powder or add a pinch of cayenne, but the sugar in this version does a great job of balancing the savory notes.
Simmering Warning: Don't rush the simmering process, as letting it cook for the full twenty minutes is what allows the water to evaporate and leaves you with a thick sauce that won't make your buns soggy.
Serving Suggestion: While I love this on a classic dog, I have discovered it is also incredible over a baked potato or even as a topping for some crispy loaded fries.