Pam prichard's original hot dog chili

12 Servings

Ingredients

Quantity Ingredient
1½ pounds Hamburger meat
¼ cup Water *
¼ cup Chopped onion **
8 ounces Tomato Sauce
3 ounces Tomato Paste (1/2 small
Can)
2 teaspoons Chili Powder
1 Clove Garlic -- chopped ***
½ teaspoon Salt
½ teaspoon Black Pepper

Directions

Brown meat in a 2 quart sauce pan. Drain to remove fat. Stir in water, onion, sauce, and tomato paste. Add remaining seasonings. Cover and cook one hour, stirring occasionally. Taste and adjust seasonings as required.

Remove cover and cook as required to thicken to desired consistency, up to another hour. CAUTION: Chili will burn easily when thickening, use as low heat as possible, but enough to boil.

* Use ½ cup water if instant (dehydrated) onions are used. (added water may not be needed at all if browned meat is not drained.) ** You can substitute instant (dehydrated) onions, 1 Tbsp = ¼ cup *** You can substitute Garlic Powder if desired, ¼ teaspoon = 1 clove Entered into Meal Master by Charles Prichard, XJJG32A Recipe By :

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