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Break up the ground beef into a large saucepan. Cook over medium heat, stirring the beef frequently. Keep this up until the beef color changes from pink to a light brown. |
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Once the beef is cooked, add the minced onions, chili powder, cinnamon, cumin, allspice, chocolate, bay leaf, beef broth, apple cider vinegar, tomato sauce, cayenne pepper, worcestershire sauce, and Kidney Beans.Stir it all up, and bring the chili to a boil, stirring occasionally. Once boiling, let it boil for about one minute. Then, reduce the heat to low. Cover the saucepan and let the chili simmer for 1.5 hours. Don’t forget to stir the chili occasionally while it’s simmering. |
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After it is done cooking, let it cool down, then put it in the refrigerator for at least 8 hours. After that, remove the bay leaf and any excess grease that formed at the top. |
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Get your hotdogs out and grill them up to your liking. Heat up the chili over medium heat, stirring occasionally. Put the cooked hotdogs into the buns and using a ladle, cover them with Rico’s Chili. Next, add a line of mustard and pile up the cheddar cheese. Now you have some delicious, Rico’s Chili Dogs! |
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Hope you enjoyed this week’s recipe from Papa’s Cook Book! If you made this delicious dish, we would love to see how it turned out. Send pictures of your masterpiece to info@flipline.com, or post them on our facebook wall, or upload them to the Papa’s Cook Book section of our Forum! |
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So last week, we had you make Caramel Cookie Apples. Let’s see some fan-made examples:
