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“Inspired by The Texas Tavern's chili dogs. Roanoke, VA. It is not their secret recipe.”
READY IN:
4hrs
YIELD:
7 cups chili
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight.
  2. Next day, drain and rinse the beans and put them in a pot with 1 ½ cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour.
  3. In a medium pot, brown the ground beef; drain off all the fat.
  4. Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent.
  5. Add in the garlic; saute for 1 minute.
  6. Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well.
  7. Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded.
  8. If the mixture becomes too thick, add a bit more water or beef broth.
  9. Assemble: place hot dogs in buns, top with chili, cheese, and onion.
  10. Serve immediately.

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