This recipe is designed to replicate the chili made specifically for hot dogs that you might find on the ones you buy from a street cart vendor or at the county fair. The meat has a finer texture, and it has a thinner sauce than the chili you would eat out of a bowl. It’s also great over fries or a baked potato.

Click here for the original recipe.

Hot Dog Chili Sauce can be served over crispy french fries, baked potatoes and mac and cheese for a quick chili mac. (Stacey Little / Southern Bite)

Hot Dog Chili Sauce

Serves: 8

Ingredients

• 1 tablespoon olive oil
• 1 small sweet onion, finely diced
• 1 pound lean ground beef or ground sirloin (90/10 or leaner)
• 2 cups beef broth
• 1 (8-ounce) can tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon MSG* (I use Accent brand)
• 1 tablespoon white vinegar

Instructions

1. Heat the olive oil in a Dutch oven or deep skillet over medium heat.
2. Add the onion and cook until translucent.
3. Add the ground beef and beef broth. Use the spoon to break up the meat.
4. Cook, uncovered, until the meat is cooked through. Do not drain.
5. Add the tomato sauce, garlic powder, chili powder, Worcestershire sauce, salt, pepper, cumin, MSG and vinegar.
6. Bring to a boil, then reduce to a simmer.
7. Cook, uncovered, for about 30 minutes or until the liquid has reduced to your preference.
8. For added flavor, make a day in advance, cool, then store in an airtight container in the refrigerator overnight.
9. When ready to serve, add the chili sauce to a skillet or Dutch oven, cover and bring to a simmer. Add more broth or water if desired.
10. Serve warm.

Notes

• Makes enough to top eight to 10 hot dogs.
• MSG is not required in this recipe but sure does make it taste great.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”