It’s National Hot Dog Month

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And, nothing beats a chile dog – in our humble opinon! The hot dog chile is cooked a particular way so that it’s a perfect topping. If you want to throw some New Mexico heat into it, you know how!


1 tablespoon olive oil

1 small sweet onion, finely diced

1 pound lean ground beef or ground sirloin (90/10 or leaner)

2 cups beef broth

1 (8-ounce) can tomato sauce

1 teaspoon garlic powder

2 teaspoons chili powder

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

1 tablespoon white vinegar


Heat the olive oil in a dutch oven or deep skillet over medium heat. Add the onion and cook until translucent. Add the ground beef and beef broth. Use the spoon to break the meat up. Cook, uncovered, until the meat is cooked through. Do not drain.

Add the tomato sauce, garlic powder, chili power, Worcestershire sauce, salt, pepper, cumin, MSG, and vinegar. Bring to a boil , then reduce to a simmer. Cook, uncovered, for about 30 minutes or until the liquid has reduced to your preference.

For added flavor, make a day in advance, cool, then store in an airtight container in the refrigerator overnight. When ready to serve, add the chili sauce to a skillet or dutch oven, cover, and bring to a simmer. Add additional broth or water if desired. Serve warm.