Name: Chili for Chili Dogs
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 15 ml olive oil; 115 g pancetta; 100 g onion; 2 garlic; 0.5 red pepper; 2 dried ancho chilies; 450 g ground beef; 6 g chili powder; 12 g cumin; 2 g paprika; 1 g allspice; 3 g oregano; 2 plum tomatoes; 120 ml tomato sauce; 120 ml beef stock; 120 ml beer; 15 ml red wine vinegar; 2 g salt

Equipment

Large pan

or Dutch oven

Slotted spoon

Small bowl

or Heat-proof cup

Chef's knife

Ingredients

8 servings

Main

15 ml olive oil
115 g pancetta, chopped
100 g onion, finely chopped
2 garlic, smashed
½ red pepper, finely chopped
2 dried ancho chilies
450 g ground beef
6 g chili powder
12 g cumin
2 g paprika
1 g allspice
3 g oregano, chopped
2 plum tomatoes, seeded and chopped
120 ml tomato sauce
120 ml beef stock
120 ml beer
15 ml red wine vinegar
2 g salt

Nutrition (per serving)

250

Calories

17g

Protein

Carbs

16g

Fat

Fiber

Sugar

3862mg

Sodium

Method

Place dried ancho chilies in a small bowl and cover with hot water. Soak for 15 minutes.

15m

Remove chilies from water, discard seeds, and chop finely.

Combine olive oil and chopped pancetta in a large pan over medium heat.

Cook the pancetta until the fat has rendered. Remove the pancetta pieces with a slotted spoon and set aside.

Look for: Pancetta is crisp and fat is liquid in the pan

Add the onion, garlic, red pepper, and prepared ancho chilies to the pan.

Sauté the vegetables for 10 minutes until the onions are soft and translucent.

10mLook for: Onions are clear and soft

Add the ground beef to the pan. Cook until the meat is no longer pink and begins to brown.

Look for: Beef is browned with no visible raw spots

Return the pancetta to the pan. Stir in the chili powder, cumin, paprika, allspice, and oregano.

Add the plum tomatoes, tomato sauce, beef stock, and beer.

Bring the mixture to a simmer. Cook for 35 to 45 minutes, stirring occasionally, until the liquid reduces and the sauce is thick.

40mLook for: Sauce is thick enough to coat the back of a spoon

Stir in the red wine vinegar. Season with salt to taste.

Chef's Notes

Render the pancetta slowly over medium-low heat to maximize fat extraction and achieve a crispy texture. This rendered fat is crucial for building the flavor base of the chili.
When toasting the spices, do so briefly in the hot pan after the beef has browned. This blooming process intensifies their aroma and flavor.
The texture of the chili for hot dogs should be slightly looser than a traditional bowl chili to easily coat the dog. If it becomes too thick during simmering, a splash of beef stock or water can loosen it.
For a deeper chili flavor, consider adding a pinch of unsweetened cocoa powder or a teaspoon of espresso powder along with the other dry spices. This adds complexity without a chocolate or coffee taste.
Allow the chili to rest for at least 15-30 minutes off the heat before serving. This allows the flavors to meld and the sauce to thicken to the desired consistency.