Southern-Style Chili for hot dogs

1 pound ground chuck

2 cups water

1 small onion, chopped

1 can (6 ounces) no-salt-added tomato paste

½ cup ketchup

4 teaspoons chili powder

1 tablespoon Worcestershire sauce

1 teaspoon balsamic vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground black pepper

Place all the ingredients in a 2-quart saucepan and bring to a boil over medium-high heat. Cook, breaking up the beef, for 5 minutes at a rapid boil. Reduce heat to simmer. Using an immersion blender, process until texture is like fine oatmeal (see Cook's note).

Simmer until thickened, about 10 more minutes. Serve immediately or cool and store in refrigerator for up to a week. Freeze in small batches for up to 6 months. Once thawed, use within 24 hours.

Cook's note: If you don't have an immersion blender, finish cooking chili and cool. Then, using a blender, process until chili is finely chopped and blended, and reheat to serve.

Makes 1 quart.

Approximate values per tablespoon: 18 calories (22 percent from fat), 0.5 g fat (0.2 g saturated), 6 mg cholesterol, 2 g protein, 1 g carbohydrates, trace dietary fiber, 51 mg sodium.

Alicia Ross

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