- 2 pounds lean ground beef, 910 g
- 1 yellow onion, grated
- One 16-ounce (454-g) can tomato sauce
- One 12-ounce (340-g) can tomato paste
- 2 tablespoons chili powder
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 2 bay leaves
- 1 tablespoon white wine vinegar
- Good-quality hot dogs, grilled, steamed or boiled
- Hot dog buns
- Yellow mustard
- Coleslaw (your favorite recipe or store-bought)
Make the chili sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), onion, tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups (480 ml) water. Stir until combined then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
Stir in the vinegar and simmer for 30 minutes longer.
Place your hot dogs on buns and top with chili sauce, yellow mustard and coleslaw.
(This makes a good amount of chili, so plan on leftovers or freezing the leftovers if you don’t have a big group.)