Ingredients
Scale
- 1 lb ground beef (80/20 or leaner)
- 1 tbsp chili powder
- 1 tsp yellow mustard
- 1 tsp sugar
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 1/2 cups water (more as needed)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of cayenne pepper or red pepper flakes
Instructions
- In a saucepan over medium heat, add the ground beef. Use a fork or potato masher to break it down to a fine texture while cooking.
- Once browned, stir in the chopped onion and garlic. Cook until softened, about 2–3 minutes.
- Add tomato paste, water, mustard, sugar, chili powder, salt, and pepper. Stir well to combine.
- Reduce heat to low. Simmer uncovered for 30–45 minutes, stirring occasionally. Add water if sauce thickens too much.
- Taste and adjust seasoning. For extra flavor, add Worcestershire sauce or vinegar if desired.
Notes
- For smooth texture, break meat into fine crumbles.
- Simmering time helps develop deep flavor.
- Can be made ahead and frozen for up to 2 months.
- Perfect for traditional West Virginia slaw dogs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Appalachian / Southern
- Diet: Gluten Free
Nutrition
- Serving Size: 2 tbsp
- Calories: 80
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 20mg
Keywords: WV chili sauce, hot dog topping, no bean chili, West Virginia slaw dog, chili for hot dogs