Ken's Hot Dog Chili

Recipe shared by COOK WITH SUSAN

My Notes to you...
If you prefer a “FLAMING HOT” chili sauce, kick up the cayenne to 1 Tablespoon instead of 1 teaspoon.  But be careful… this addition will make an enormous difference.  So you may want to start slow and gradually work your way up to a full tablespoon.

I would also like to note that it is important to cook this uncovered so that the liquid can evaporate leaving behind a tender meaty sauce.

1              med                       onion, chopped small (about 2 cups)
1              clove                     garlic, minced
1              pound                   ground beef
4              cups                       water (divided)
1              6oz. can                tomato paste
2              Tbsp.                     chili powder
1              Tbsp.                     cumin
1              tsp.                        cayenne
1              tsp.                        paprika
1              tsp.                        salt or 1 ½ tsp. kosher salt
1              tsp.                        black pepper

Place ground beef in a bowl and add 2 cups tap water.  Squish it around with your hands or a potato masher to loosen the meat.

Add spices and mix with the meat well.  This will make a visual mess that may discourage you from the start.  But if you keep going, you will be pleasantly surprised.  Set aside.

Place a pot over med - low heat and cook onions and garlic in about 2 Tbsp. oil for about 10 minutes or until they are very soft and caramelized.

Add meat mixture to pot and turn up heat to high.  Mix into the onions and let cook for about 5 minutes.

Add remaining 2 cups of water and tomato paste.  Stir to mix and bring to a boil.

Lower heat to a simmer and cook uncovered for 2 hours or until you have a thick meaty chili.  Stir occasionally during the 2 hour slow cook.