West Virginia Hot Dog Chili

Originally from: Robert Hamstead

Ingredients

• 2 Lbs lean ground beef
• 1 quart of boiling water
• 4 heaping tsp ground ancho chile pepper
• 2 1/2 heaping tsp paprika
• 1/4 tsp red cayenne pepper
• 1 1/2 tsp kosher salt, to taste
• 2 1/2 tsp onion powder
• 2 1/2 tsp dried minced onion
• 1 1/2 tsp freshly ground coarse black pepper

Directions

1. Put the raw meat into a large, 2 quart saucepan. Pour on the boiling water to cover to the very top of the beef; stir with a wooden spoon. Add more water until the beef is covered, has a sufficient amount of liquid and breaks apart easily. (Use at least 2 parts boiling water to 1 part lean ground beef. You want to break down the beef so it can slowly cook down to a nice thick consistency. Do not brown meat.)
2. Continue to stir the beef to break it up. Add the remaining ingredients; mix well; bring to a boil, uncovered, and then turn the heat down to a low simmer for about 45 mins to 1-1/2 hours or until the chili has cooked down to a thick consistency. Add more of the simmering hot water if needed.
3. The chili freezes well in an airtight container.

I also add a little ketchup to taste at the end