And Betty’s favorite way to eat chili? Chili dog style!
Ingredients for Average Betty’s Chiliball Chili:
2/3 cup chopped white onion
4 slices Canadian bacon
1 1/4 pounds of lean ground meat
1 tsp garlic powder
1/2 tsp cayenne pepper
3 – 4 tsp chili powder
1 1/2 tsp Worcestershire Sauce
3 cloves finely minced fresh garlic
2 cups low sodium beef broth
1 can organic tomato sauce (15-16 oz)
Finely chop onion and Canadian bacon.
Saute onion and Canadian bacon until onions are soft and bacon is slightly browned. Remove from pan.
Add ground meat to pan and season with a few cracks of black pepper, garlic powder and cayenne pepper. Stirring occasionally, brown meat over medium heat.
Add Worcestershire Sauce and half the chili powder.
Stir in garlic, cooked Canadian bacon and onions.
Add can of organic tomato sauce, beef broth and remaining chili powder.
Turn down the heat. Simmer for about 2 hours.
For best results, allow your chili to cool overnight in the fridge, so the flavors can blend together.
To reheat and serve, add ½ cup water (or more, for desired consistency) and simmer on low, covered for 30 minutes or until heated through. You can also pop it into the microwave. ;)
Betty serves her Chiliball Chilibowl with a little sour cream, cheddar cheese and chopped onion on top, and a few tortilla chips on the side. This recipe makes four generous Chilibowls or six “I’m saving room for beer” Chilibowls.
Betty makes her Chiliball Chilidog with a squirt of yellow mustard, a generous spoonful of chili and chopped onions. This is enough Chiliball Chili to make enough Chilidogs for a dozen of your friends.
Double or triple the recipe to accommodate your needs. Happy Chiliball Season!
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