What's the difference between normal chili and chili made specifically for hot dogs? I didn't know either until a while ago, but apparently it's a capital sin to put beans in a chili that is destined for hot dogs. Not that I load my chili with beans anyways... but to make everyone happy I started making my fiery chili without beans when I know it's going to be used as a hot dog topper. This recipe makes a very, very spicy chili. For a tamer version you can substitute regular tomatoes and regular tomato juice for the hot ones.
Pretty much my whole family is in town right now and we are constantly trying to come up with meals that easily serve a crowd (if we all go to my parents' house at once -like we did last night- there is 16 of us!). Yesterday, while the kids played in the pool, I made a batch of this chili and we made wonderful chili dogs. My mom also made her killer ribs -I'll post the recipe for those as soon as I get it from her.
CHILI (WITH NO BEANS)
1 pound ground sirloin
Salt and pepper to taste
2 onions, finely diced
1 green pepper, finely diced
2 stalks of celery, finely diced
1 15-ounce can chopped tomatoes
1 10-ounce can Rotel tomatoes with habanero peppers
1 10-once can V8 tomato juice hot and spicy
1 10-ounce can tomato paste
3 tablespoons cumin powder
6 tablespoons chili powder
Place meat in a large dutch oven and season with salt and pepper. Cook on medium heat for a few minutes, stirring to crumble. Add chopped vegetables, tomatoes (with their juices), tomato juice, tomato paste and spices. Stir well to mix. Lower heat to low. Simmer, covered, for about two hours, stirring occasionally. Serve with sweet pepper relish on hot dogs.