Hot Dog Chili (Bean less)
Quick assembly meal using batch taco meat and canned tomato sauce. Ready in 10 minutes for hot dogs, burgers, or chili cheese fries. Combines restaurant-style taco meat base with tomato sauce for authentic Coney Island flavor.
Equipment
- Cast iron skillet
- Saucepan
- Wooden spoon
- Can Opener
Ingredients
Hot Dog Chili
- 1 ¼ lb Restaurant-Style Taco Meat 1 batch, thawed
- 1 can Tomato Sauce 14.5 oz
- ½ cup Water optional, for desired consistency
Instructions
- Heat a cast iron skillet or saucepan over medium heat.
- Add the taco meat, break apart, and spread evenly.
- Add the tomato sauce and stir to combine.
- Add the water if you want thinner chili for easier spooning onto hot dogs, or skip it for thicker chili that stays on the dog.
- Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until heated through and the flavors have melded.
- Use immediately on hot dogs, hamburgers, or chili cheese fries.
- Refrigerate leftovers for up to 3 days.
- Do not freeze the finished chili.
Notes
This is a second-level batch recipe - it uses your pre-made taco meat base and transforms it into hot dog chili in 10 minutes. The beauty of the batch cooking system: taco meat stays in the freezer, tomato sauce stays on the shelf, you combine them fresh when craving Coney Island-style hot dogs. One batch of taco meat + one can of sauce serves 8-10 hot dogs generously. Pro tip: you should steam your hotdogs instead of boiling them to preserve flavor. For authentic Coney Island style, top with hot dog chili, yellow mustard, and diced white onions. Also incredible on burgers, chili cheese fries, or as a dip for tortilla chips.
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