FRANKE'S HOT DOG CHILI

Hot Dog with mayo, mustard, pickle relish, loaded with chili and onions

2 pounds ground beef
2 cups ketchup
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons chili powder
1 teaspoon Worcestershire sauce

The key to this recipe is the preparation of the ground beef. You want the meat to have the right texture, meaning there are no chunks in your finished preparation. To accomplish this, squish the meat through your fingers (like you are playing with Play-Doh)…separating it and even smashing it apart with a potato masher.

In a Dutch Oven or heavy pot, place the meat on the bottom and cover with water. Simmer until the water is cooked out and hamburger is brown. This can take up to an hour depending on your heat; during this time stir with fork to keep from sticking to the bottom.

Add all other ingredients and simmer until thick, or your preferred consistency. This also can take up to an hour. It is worth the time! Add more salt, pepper, chili powder if you like.

Make a batch. Freezes well and destined to be a hit at your cookout!

* Franke, a close friend from Raleigh whose husband owned a bar called The Office Tavern…it was somewhat of a “dive bar”…not only known for it libations, but Franke’s chili was famous! You might wonder why it was called “The Office Tavern”? Well one might think…a patron could always say “Honey, I was at The Office”?