(2 votes, average: 5.00 out of 5)
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This is the go-to recipe for hotdog chili sauce at my house and at work. We used to sell hotdogs as a fundraiser for a United Way day here and this chili sold hundreds and hundreds of hotdogs. I make it at home and freeze in meal-size containers and also can it.
Difficulty: Easy
Servings: unlimited!
Cook Time: several hoursIngredients
Hamburger 10 lbs.
Tomato Paste 4 cans (the 12 ounce cans)
Black Pepper 2 Tbsp.
Garlic Powder 5 Tbsp.
Dehydrated Onion Flakes 1/2 cup
Fresh Garlic Cloves, minced 1+
Oregano 1 1/2 tsp.
Chili Powder 3/4 cup
Tomato Sauce (29 ounce cans) 2 cans
Ketchup 32 oz.
Prepared Mustard 1/4 cup
Directions
Add very hot water to meat (while stirring over medium heat) to break up the meat particles – add as much water as you need – it will cook off. When meat has been broken down into tiny pieces by the hot water, add all the rest of the ingredients. Simmer for a while, stirring often. Taste & adjust seasonings, adding more garlic, onions, etc. as needed. Simmer and taste until desired consistency is reached – it will thicken as it stands, so keeping it a little less thick than you want the finished chili to be is best. Buy brand name tomato products – it does make a difference in this chili. If in doubt about the flavor, make a hotdog & try the chili as you will serve it – that is the best test. If the chili thickens up too much as you use it, add a little water. Don’t go leaner than about 80/20 on the hamburger – the fat adds to the flavor. I like to add some cayenne pepper to mine, some folks add red pepper flakes.
To Can: Fill hot clean jars with hot chili, debubbling and leaving 1″ headspace. Wipe jar rims extremely well. Cap. Process in a Pressure Canner: Pints for 75 minutes, Quarts for 90 minutes at 10 lbs. pressure (adjust if needed for your altitude). The chili will thicken a little with the canning and the meat will be even finer textured. We like it just fine after canning – I have always canned leftovers of this after cooking a large batch. Might be even better if cooked less and then canned. Sometimes I cook a pint of this down a little to thicken, add some cumin, and use as a soft taco filling!
Categories: Canning, Condiments, Crowd-Size, Entertaining, Grill-Outdoor Cooking, Holiday, Kid-Friendly, Other Condiments, PC Beef, PC Meats, PC Other, Preserving, Pressure Canning, Sauces
Submitted by: wvhomecanner on June 7, 2010
Pete says:
Yum! This sounds like exactly what I wanted, to put up in 1/2 pint jars. Not sure what a large can of tomato paste looks like, however.
Thanks!
On June 7, 2010 at 2:42 pm
Dede ~ wvhomecanner says:
Pete, it’s the 12 ounce can. I will change that in the recipe.
On June 7, 2010 at 4:55 pm
Dede ~ wvhomecanner says:
For anyone who might be interested, I have a spreadsheet of this recipe that includes the calculated ingredients larger amounts of the chili – up to 30 lbs. of meat 🙂
On June 7, 2010 at 4:58 pm
GertyGoose says:
Oh My I LOVE your site! I was looking for a recipe for something and found your site.. It was the corned beef hash canned but then I got to looking around goodness!!! So in saying that I would like the spread sheet for the large batch of this Chili it’s canning season so why not add it to the list … right? LOL
Thank You again
Gerty
On June 17, 2011 at 12:28 pm
Dede ~ wvhomecanner says:
Welcome Gerty! OK will try to post it here in the comments. Let’s see if it goes all wonky LOL.
dede
On June 17, 2011 at 6:46 pm
Dede ~ wvhomecanner says:
Hotdog Chili
Hamburger 10 lbs. 15 lbs. 30 lbs.
Tomato Paste 4 cans 6 cans 12 cans
Black Pepper 2 Tbsp. 3 Tbsp. 1/3 cup + 1 Tbsp.
Garlic Powder 5 Tbsp. 1/2 cup 1 cup
Deh. Onion 1/2 cup 3/4 cup 1 1/2 cups
Garlic, minced 1 2 4
Oregano 1.5tsp 2.25tsp 1.5 Tbsp.
Chili Powder 3/4 cup 1c+2Tbs 2 & 1/4 cups
Tomato Sauce 2 cans 3 cans 6 cans
Ketchup 32 oz. 48 oz. 96 oz.
Prepared Mustard to taste
On June 17, 2011 at 6:51 pm
GertyGoose says:
AWESOME Thank You!!!! have a Blessed weekend…
Gerty
On June 18, 2011 at 8:25 am
Pete says:
Golly! Wonder how many half pints 30# of meat would make…
On June 7, 2010 at 5:40 pm
YvonneM says:
Sounds delicious….need a much smaller version though…like with one pound of meat? I’m not a canner. I’m so doggone lazy!
On June 8, 2010 at 8:30 pm
Dede ~ wvhomecanner says:
This would be easy to divide by 1/2 or 1/4. When I make it I just like to make a nice sized pot and have some on hand all summer. Hotdogs are not hotdogs here without a good hotdog chili.
You can freeze it 🙂
On June 8, 2010 at 9:02 pm
YvonneM says:
I agree 100%, gotta have good hot dog chili here in WV!
On June 9, 2010 at 2:29 pm
Pete says:
Have made this now, and it IS great, as if there was any doubt. Went the 5# route and will see how many it feeds, can some half pints and freeze the rest. The 5# variation has completely filled the big crockpot! It’s nearly overflowing!!
On July 3, 2010 at 11:47 am
Euni Moore says:
Dede I would like to make this 1/4 recipe and in 1/2 pints. How long in the PC? Thanks. DH loves his chili dogs!
On October 14, 2011 at 10:57 am
sharon says:
OMG….I made this during the summer, but I canned it in half-pint jars. It’s only hubby and me, but we do love chili dogs. The half pint is perfect for the two of us. I still processed it for 75 minutes at 11 pounds pressure, but the end result is absolutely wonderful, and we’re enjoying it sooooo much! When the supply runs low, I’ll make it again. I absolutely love, love, love this recipe!
On October 19, 2011 at 10:20 pm