Classic Hot Dog Chili + Hot Dog Chili Tacos

Since this week was 4th of July, everyone was making classic American cookout foods. A friend of ours decided to have a hot dog and America-themed movie night in honor of Independence Day. All of the guests were assigned to bring hot dog toppings that are traditional in the region you grew up in.

Of course, the classic NC hot dog is mustard, hot dog chili, and cole slaw. We could have purchased canned chili, but what would be the fun of that?

Everyone knows that the downside of having a 4th of July cookout is that you often end up with leftovers you don't quite know what to do with. That's why I've included a recipe that helps you use up the rest of your hot dog chili.

Notes: Hot dog chili isn't the same as the chili you would eat in a bowl. It's thinner and the meat is less chunky. That consistency is achieved with water and a potato masher.

We were able to find spicy ketchup in the store, but if you don't have any, just use a combination of regular ketchup and hot sauce.

Ingredients for Hot Dog Chili (adapted slightly from this recipe):
1 pound ground beef
1/2 cup spicy ketchup (we used Heinz Tabasco ketchup)
1/3 cup water
10 oz. tomato puree
2 1/2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
Ground pepper to taste

Directions:

Heat a non-stick pot on medium-high. Add the ground beef and break it up into chunks. Switch to a potato masher to get the crumbly texture. Season with salt, pepper, garlic powder, sugar, and Worcestershire sauce. Stir in water, ketchup and tomato puree. Bring everything to a boil and then reduce heat to simmer. Simmer for 20 minutes.

Ingredients for Hot Dog Chili Tacos (makes 6 tacos):
2 cups leftover hotdog chili
6 taco shells
1 15 oz. can pinto or kidney beans
1/2 pint cole slaw (I used store bought)
1 1/2 cups grated cheese (I had mahon, but sharp cheddar would be great)

Directions:

Heat oven to 350. In a small sauce pan, heat the leftover chili and beans together. Stir well.

Bake the taco shells for 5 minutes. When the shells are done and the chili is hot, assemble the tacos. Put the chili at the bottom, add the cheese and put the cole slaw on top. Enjoy!