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"Growing up in West Virginia, we always had many restaurants that served hot dogs with great chili," writes Carol Swisher of Ladson. "When my husband and I moved to South Carolina, we looked for a place that served the kind of hot dogs we were used to. But hot dog chili here in South Carolina is not like the chili in West Virginia. So my mother found this recipe, which we make and use regularly. "The chili is so tender because the ground beef is boiled, not fried. I drain the water and rinse the meat, then add fresh water before adding the other ingredients. This makes it less greasy." Place beef in a sauce pan and cover with water. Cook on medium to low heat for 1 hour. Break up meat while cooking. Add remaining ingredients. Simmer 2 hours or until thick. Can be made in large quantities and frozen. Sent to me by PatH by KitPATh
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