Wilson NC Hot Dog Chili

I used one pound of ground chuck and ¼ pound of ground beef. Make a batch and freeze it in small containers to thaw when you want a straight-up NC chili dog.

2 cups water

1¼ pounds ground beef (or ground chuck)

1 large onion, finely chopped

1 (6-ounce) can tomato paste

½ cup ketchup

2 teaspoons Worcestershire sauce

1 teaspoon cider vinegar

1 tablespoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

Place water, beef and onion in a Dutch oven over high heat. Bring the water to a boil. Reduce heat to medium and stir to break up meat. Add the tomato paste, ketchup, Worcestershire sauce, cider vinegar, chili powder, salt and pepper. Stir well until the tomato paste and ketchup are dissolved and the meat is broken up. Cook, stirring often, for 45 minutes or until the sauce reduces and the chili begins to thicken. Makes about 1 quart.