Hot Dog Chili (Kevin Gillespie)

Grass-fed ground beef – 1 pound, 85% lean

• Vidalia onion – 1 baseball-size cut into 1/4-inch dice, about 2 cups

Water – 1 cup

• Garlic – 5 cloves peeled and sliced really thin, about 1/4 cup

Tomato paste – 3 tablespoons

• New Mexico pure red chile powder – 3 tablespoons

Salt – 1 tablespoon

Beer – 1 cup

1. In a heavy saucepan, combine the beef, onion, water, garlic, tomato paste, chile powder, and salt and stir. The mixture will be thick and pasty. Cook over medium-high heat until most of the liquid evaporates, about 10 minutes. Add the beer and return the chili to a simmer. Cut the heat down to medium-low and simmer for another 20 minutes. Pull the pan from the heat and let the chili cool in the pan. This is a weird technique because there is no caramelization or browning of the meat, but it achieves the perfect texture and consistency for hot dog chili with no big chunks of meat.