I’ll put just about anything on a hot dog. As long as it’s good. But this Home Run hot dog chili? It’s not just good. It’s totally amazing. It’s the most unbelievable meat sauce I’ve ever had or made. You’ll think you’re at the ballpark for sure, and you’ll be wanting more as soon as you take that first bite.
Not only does Home Run hot dog chili taste great, but it is also (very importantly) the perfect consistency. You don’t want it too thick. You definitely don’t want it too thin. This is spot-on right what it should be. No big chunks to bite into. No runny sauce dripping down into your lap. Perfect!
Home Run Hot Dog Chili
- 1 1/2 pounds ground beef
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon celery salt
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 8 ounces tomato sauce
- 1 tablespoon honey
- 1/3 cup ketchup
- 1 cup water
- Brown the ground beef in a Dutch oven or pot. Drain.
- Add the onions and cook for 2 minutes.
- Add the garlic and cook for 2 minutes.
- Add the tomato paste, chili powder, salt, pepper and cumin. Stir and cook for 2 minutes.
- Add the remaining ingredients. Stir. Bring to a boil then reduce to a simmer.
- Simmer until thickened, about 30 minutes.
- Remove from heat and let cool for 15 minutes.
- Using an immersion blender, blend the mixture just until the largest pieces of meat are blended. Do not over blend. You can also transfer the mixture to a blender and pulse until the chunks are gone.
- Serve warm over hot dogs.