Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, finely diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef (80/20 blend recommended for flavor)
  • 1/2 teaspoon (2.5 ml) kosher salt
  • 1/4 teaspoon (1.25 ml) ground black pepper
  • 1 can (15 ounces/425g) tomato sauce
  • 1 can (15 ounces/425g) tomato puree
  • 1 cup (240 ml) beef broth (low sodium)
  • 1/4 cup (60 ml) ketchup
  • 2 tablespoons (30 ml) yellow mustard (American style)
  • 2 tablespoons (30 ml) chili powder
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) ground cumin
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 1/4 teaspoon (1.25 ml) cayenne pepper (or more, to taste)
  • 1 tablespoon (15 ml) brown sugar (packed)
  • 1 tablespoon (15 ml) apple cider vinegar (optional)

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add ground beef to the pot and break it up. Cook until browned, draining excess grease. Season with salt and pepper.
  3. Pour in tomato sauce, tomato puree, beef broth, ketchup, and mustard. Stir to combine.
  4. Stir in chili powder, Worcestershire sauce, cumin, smoked paprika, cayenne pepper, and brown sugar. Mix well.
  5. Bring to a simmer, then reduce heat to low. Cover and simmer for 1-1.5 hours, stirring occasionally. The longer it simmers, the more developed the flavor becomes.
  6. Taste and adjust seasonings. Add apple cider vinegar. Simmer for another 5 minutes.
  7. Ladle generously over your favorite hot dogs, buns, and toppings. Serve!