— 1 lb (ca. 454 g) ground beef
— hot dogs
— butter to butter bread
— 1/2 cup cheese shredded
— Velveeta cubed
— 1 15 oz (ca. 567 g) can tomato sauce
— 1/2 cup onions diced
— 1/8-1/4 tsp salt to taste
— 1 tbsp minced garlic
— pepper to taste
— 1 tsp garlic powder
— 1 tsp onion powder
— 1/4 – 1/2 tsp chili powder
— 1 tsp cumin
— 1 tsp paprika
— cilantro chopped
— 1 cup beef broth can substitute with beef bouillon powder and water
— 1 1/2 tbsp brown sugar
Depending on your preferences, add the desired amount.
Add oil to the skillet, onions, and minced garlic. Cook until the onions become translucent and garlic is toasted.
Add the ground beef and break the meat apart.
Incorporate the meat with the onions and garlic mixture.
Drain excess oil, add onion, garlic powder, paprika, chili, cumin, salt, pepper, and combine.
Add tomato sauce, brown sugar, beef broth, and combine.
Add the beans, combine, cover with the lid, and allow the chili to come to a slow simmer.
Cook the chili until the sauce thickens, add the Velveeta cheese and combine once more.
Split hot dogs in half and fry until cooked.
Toast the hot dog bun, if desired, by adding butter to the bread and placing it in the pan.
Add shredded cheese to the toasted bun, chili, hot dog, shredded cheese, and desired toppings.
Thanks heaps for reading, and don’t forget to share this recipe with family and friends.