Lelands Hot Dog Chili

• servings: 6 -8
• active time: 20 mins
• total time: 1 hr 20 mins

Ingredients

Prep Time: 20 minutes

Cook Time: 1 hour (plus overnight rest recommended)

Yields: 6–8 servings

Ingredients:

– 1 tablespoon Knorr beef bouillon

– 1 tablespoon Knorr tomato bouillon

– 2 spoons Wagyu tallow

– 2 Sazon Goya packets

– 4 shakes Louisiana hot sauce

– 1 lb ground beef (80/20)

– 1 lb ground beef (93/7)

– 1 large carrot, blended with a splash of vinegar and beef broth

– 3.5 tablespoons Mexene chili powder

– 1–2 tablespoons ground cumin

– 1.5 teaspoons hot Mexican-style chili powder (McCormick)

– 1.5 teaspoons paprika

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1/2 teaspoon kosher salt

– 1/2 teaspoon black pepper

– 1/4 teaspoon cayenne pepper (or to taste)

– 2 tablespoons masa harina

– 2.5 cups beef broth

– 3 tablespoons white vinegar

– 1/4 cup flour (or more masa harina if preferred)

– 1 spoon yellow mustard

Directions

1. In a large pot, heat Wagyu tallow over medium heat. Add both ground beefs and cook thoroughly, mashing to a fine texture as it browns.

2. Stir in beef and tomato bouillon, Sazon Goya, and hot sauce.

3. Blend the carrot with a splash of vinegar and a bit of beef broth, then add to the pot.

4. Add all spices (chili powders, cumin, paprika, garlic and onion powders, salt, pepper, and cayenne). Stir to coat the meat well.

5. Mix in masa harina, then gradually add beef broth, vinegar, and mustard.

6. Sprinkle in flour and stir to thicken. Adjust with more broth or masa to reach desired consistency.

7. Simmer uncovered for 30–45 minutes, stirring occasionally.

8. For best flavor, let cool and refrigerate overnight. Reheat to serve.

Notes

Serve with crackers, cheese, onions, or over hot dogs, nachos, or fries.