| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 5 quarts |
Ingredients
- 3 1/2 cups tomato paste
- 1 1/2 cups ketchup
- 5 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoons apple cider vinegar
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons cayenne pepper
- 5 pounds ground beef
- 1 cup chopped onion (about 1 large onion), pureed with 1/4 cup water
Instructions
- In a large bowl, combine the tomato paste, ketchup, chili powder, Worcestershire, paprika, garlic powder, salt, vinegar, black pepper and cayenne pepper. Stir well.
- Add the ground beef and 3 cups water to a large stockpot. Use a gloved hand to break up the beef. Bring to a simmer.
- Add the tomato paste mixture and another 3 cups water; stir to fully incorporate. Simmer for 1 hour, skimming off the excess fat that rises to the surface.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 177 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 40 mg |
| Sodium | 339 mg |
Reviews
Can someone tell me at what point the onion is added?
Pretty much the same recipe that my mom used to make us kids. We used it on hot dogs and burgers. The only possible difference is that I think my mom used beef stock instead of water. But in any case, it’s easy to make and delicious.
This recipe is fantastic. Tastes just like the chili on coney dogs I’d eat when I was growing up in Michigan. It’s best to let it sit a day or two so the flavors can marry.
this recipe is pretty much dead on to one my mother taught me, and I’ve been making and eating my entire life, and I’m about to turn 62. you can’t go wrong with it. The secret is to keep stirring the meat, so it is really fine before adding everything else.