Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 252 kcal
- Protein
- 15 g
- Carbohydrates
- 9 g
- Fat
- 16 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 380 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 35 mg
- Potassium
- 571 mg
- Calcium
- 76 mg
- Iron
- 4.0 mg
- Magnesium
- 29 mg
- Phosphorus
- 160 mg
- Zinc
- 3.0 mg
- Vitamin A
- 28 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.14 mg
- Niacin
- 3.5 mg
- Folate
- 14 mcg
- Water
- 106 g
- Alcohol
- 1 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place dried ancho chilies in a small bowl and cover with hot water. Soak for 15 minutes.
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.
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.
Add the ground beef to the pan. Cook until the meat is no longer pink and begins to brown.
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.
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.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a small saucepan over medium-low heat until steaming.
Troubleshooting
Chili is too thin or watery
Cause: The liquid did not reduce sufficiently during the simmering phase.
Fix: Continue to simmer over medium-low heat until the desired consistency is reached.
Prevention: Ensure the pan is not covered during the final simmer to allow evaporation.
Cultural Context
Chili for chili dogs, often referred to as 'hot dog sauce' or 'red chili,' is a distinctly American condiment. While chili itself has Tex-Mex origins, this thinner, meat-heavy sauce is a staple of diners, street carts, and backyard barbecues across the United States, particularly popular in regions like West Virginia and Ohio.
