Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 large onion, finely chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 blend recommended) (450g)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/4 teaspoon cayenne pepper (or to taste) (1.25 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 (15-ounce) can crushed tomatoes (425g)
  • 1/2 cup beef broth (120 ml)
  • 2 tablespoons brown sugar (packed) (30 ml / Approx 35g)
  • 1 tablespoon yellow mustard (15 ml)
  • 1 teaspoon apple cider vinegar (5 ml)
  • Salt and freshly ground black pepper to taste
  • Shredded cheddar cheese (optional)
  • Diced onion (optional)
  • Yellow mustard (optional)

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika, cayenne pepper, and oregano. Cook for 1 minute, until fragrant.
  4. Add tomato sauce, crushed tomatoes, beef broth, brown sugar, yellow mustard, and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours for a richer flavor. Stir occasionally.
  5. Season with salt and pepper to taste. Serve hot on hot dogs with your favorite toppings. This hot dog chili recipe is a diner classic!