My S.O. is from the midwest and he loves a restaurant called Tony Packo’s; they serve delicious chili dogs. Unfortunately, that same restaurant does not exist in the pacific northwest and my S.O. frequently pines for one of those chili dogs. I decided to give a copy cat recipe a try and it made some delicious topping for Polish sausages. My S.O. said it was not Tony Packo’s recipe, but it was still damn good. I think I’ll keep the recipe around!
- 2 pounds ground beef
- 2 3/4 cups water
- 3 garlic cloves
- 3/4 cup onion (about 3/4 of a medium sized onion)
- 3 tablespoons chili powder
- 2 tablespoons Hungarian Paprika*
- 1 tablespoon cumin
- 1 tablespoon freshly ground black pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon cinnamon
* You can substitute regular paprika, or 1 tablespoon smoked paprika and 1 tablespoon regular paprika, but it won’t have the same depth of flavor.
Cook your ground beef in a large frying pan or a large saucepan until it’s cooked through and browned. Drain the fat. A really great cheat at this point is to run the ground beef briefly through a food processor to break it into fine, even pieces. Otherwise, just try to break up the ground beef as small as possible.
Add the ground beef back to your pan and add your water. Mix in everything else and stir well. Simmer the mixture for at least 1 hour. Serve on a hot dog or, in my case, over a Polish sausage.
This recipe originated from Big Oven.