There used to be a place in Watts called Jordan’s that made my favorite chili dogs in the world. My mom would come home with those sweaty-ass bags. I started to do my own take on them in college, and people still ask about them to this day. Kids love them, and grown-ups do too. I love this chili on an all-beef hot dog with cheddar cheese, chopped onions, and pickled jalapeños. But you can eat it on a hot link or a chili cheeseburger.
This is a wet chili that’s mainly for hot dogs. In other words, it’s a condiment chili, not a chili you just eat out of a bowl, and it’s also way easier to cook.
Most butchers know what chili meat is if you ask for it, but what you really want is a very coarsely ground beef with a lot of fat in the grind.
- Place a large skillet over medium-high heat and warm the vegetable oil. When the oil is shimmering, add the beef and then the onion and garlic. Cook, stirring and breaking up the meat with a wood spoon, until all of the redness is cooked out of the beef, about 5 minutes.
- Meanwhile, in a medium saucepan over medium-low heat, combine the water and bouillon powder, stirring until the powder dissolves. Keep this broth warm over low heat.
- When the beef is ready, add the chili powder, cumin, cayenne, seasoning salt, black pepper, and mustard powder and stir to mix well. Taste for seasoning and adjust if needed. Add the vinegar, allspice, brown sugar, and warm beef broth and stir to mix well. Then stir in the ketchup, yellow mustard, and tomato paste, again mixing well. Cover, turn the heat to low, and simmer, stirring occasionally, until the meat is tender and the flavors are totally blended, about 30 minutes, before serving.
- Leftover chili will keep in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months