Makes 1 quart.
1 1/4 pounds extra-lean ground beef (see note)
1 large onion (about 1 cup chopped)
1 (6 ounce) can tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)
NOTE: To avoid greasy chili, choose a very lean ground beef since the beef is not browned and drained in this recipe.
Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
Do ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat.
To reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on HIGH until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.
Carolina Chili Dogs:
Makes 8 servings
1 cup Carolina Chili
8 hot dogs
8 hot dog buns
Your choice of additional condiments, such as mustard,
ketchup, diced onions, pickle relish and/or a
Southern-style creamy coleslaw
Begin making Carolina Chili. While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place a hot dog in a bun. Pass the chili and other condiments separately.
Source: Desperation Entertaining! by Beverly Mills and Alicia Ross
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