I grew up eating chili dogs regularly during the summer. I always thought the chili used was the same chili my family made during the winter, but I was wrong. When I was a teenager I helped my aunt prepare for her annual July 4th holiday cookout, and to my surprise the chili she made for the hot dogs took less than an hour to prepare. I knew this was not the same chili we ate in the winter, because that took hours to cook and had three types of beans. She explained to me the different types of chili, how regions across the country have their own version and though we might call one thing the same name the ingredients and techniques are different based on our background. This was my first realization of how food is history and how this country’s food history is not discussed well enough. Enjoy this quick chili recipe this Fourth of July, or use your family’s chili recipe and share the story of where your family’s recipes come from. There are no rules when it comes to chili dogs, top them with whatever toppings you desire. ––Justin Burke  

Ingredients
2 tablespoons olive oil
1 small white onion, chopped
3 garlic cloves, finely chopped
1 pound ground beef
2 tablespoon tomato paste
2 tablespoon chili powder
2 teaspoons kosher salt
½ teaspoon cayenne pepper
1 cup dark beer
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
¾ cup tomato sauce
1 tablespoon apple cider vinegar
8 beef hot dogs
8 potato hot dog buns, tops split

Topping options
Sharp cheddar cheese, shredded
Scallions, thinly sliced
Pickled jalapeño slices
Sour cream
Corn chips, crushed

Directions 

1. Using a large skillet over medium-high, heat the olive oil. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef. Using a wooden spoon stir to crumble and cook until lightly browned, about 8 minutes. 
2. Make a well in the middle of the ground beef and add tomato paste, chili powder, salt, and cayenne. Cook, stirring constantly, until mixture has darkened, about 2 minutes.
3. Add beer, brown sugar, tomato sauce, and Worcestershire sauce, and stir to combine well with beef. Return to a simmer over medium-high, and cook, stirring occasionally, until liquid has reduced, about 5 minutes. Reduce heat to low, and simmer, stirring occasionally until chili has thickened, about 15 to 20 minutes. NOTE: If chili becomes too thick, add water, 1 tablespoon at a time.
4. Remove from heat, and stir in vinegar. Cover to keep warm.
5. Prepare hot dogs and hot dog buns as desired. Place hot dogs in buns, and top each with chili. Serve with toppings.

 

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