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Kannon's Hot Dog Chili..."two hot dogs and a drink"

This simple 4 ingredient recipe is a part of the culinary history of Zebulon, North Carolina. Not your usual chili, it is beloved by so many generations. Originally trickled to me by an employee there back in the 1980's and shared in my first (family) cookbook, the recipe was verified to me decades later by a family member who was gifted the original cooking pot by one of the sisters... with slight variations as noted.
Course Fun Food!, Supper
Keyword hot dog chili, kannon's hot dog chili, zebulon nc chili
Author Wendy Perry

Ingredients

  • 10 small onions chopped (I just use 5 really big ones)
  • 2 pounds breakfast sausage (see note below)
  • 4 tablespoons chili powder
  • 1 32-ounce ketchup (see note below)
  • lots of black pepper (not in original recipe but I like it)

Instructions

  • Throw onions into heavy-bottomed pot with sausage. ADD NOTHING ELSE.
    Using a chopper, break up sausage as it slowly warms and starts cooking to prevent lumps. I cook on medium-low until sausage has started cooking and getting soft so I can easily "mash" up and not have "pieces."
  • As onions and sausage cook and sausage "softens," add chili powder (or pkg. of Aunt Dee Dee's Kitchen Church Lady Hot Dog Chili Seasoning) and ketchup. Or, you can just throw everything in the pot at the same time. Stir to mix well. Once all starts bubbling, reduce heat to a low simmer and cook, uncovered, for a couple of hours, stirring frequently to make sure the chili is not sticking to pot... the longer the better!
    The chili will thicken and flavors will marry... and you'll end up with the best damn chili!
  • DO NOT DRAIN! DO NOT REMOVE GREASE! DO NOT ADD WATER OR ANYTHING ELSE!
    MAKE EXACTLY AS THE RECIPE STATES.

Notes

ONIONS
I never had any specifics on the type of onions used. I usually use yellow onions, but on occasion, have used white, or a mixture of these with some sweet onions too.
Instead of having to peel/chop 10 small onions, I've always used 5-6 big ones.
A few differences in the recipe I was given by cook there and what was shared with me decades later...
  • I was told in the original recipe, after chopping, the onions are left out overnight to dry out a bit. I have tried that and can tell no difference in taste of the chili so I don't do that.
  • I was told that "sage" sausage was used. I have used all kinds, but make sure to use one of the better name brands as there is more meat and less fat. I personally like to use 1 pound sage sausage and 1 pound hot sausage but play with this and use what you like.
  • I was told there is hot sauce (such as Texas Pete) in the original recipe. Since I like my chili with a little kick, I get mine from using hot sausage. If making with regular sausage, add 1-2 tablespoons hot sauce or to suit your taste.
  • I was told the original recipe used Hunt's ketchup. I prefer Heinz.
 
This chili FREEZES great!  I freeze in 1/2 pint containers (I get really cheap at Fred's in bulk) and can top about 6 hot dogs with that much.  Ready to take out and heat in a couple of minutes in micro any time!
FINAL NOTE: As I mentioned up above, some make this chili and declare, even argued with me here, "this doesn't taste like Kannon's chili... this isn't their recipe (while hundreds have told me "this tastes exactly like Kannon's chili."). I assure you this is their recipe.  I care not what others think, I know the origin of how I came to be given the recipe back in the 80's from an employee that made it hundreds if not thousands of times and it was also verified by a second person who was given it by one of the sisters.  I started eating these hot dogs in the early-mid 1960's and experienced the 'evolution' (downfall IMO) of the chili.  The reason some say this is that they ate the chili in their later years when those gals started thinning it down to make it go farther, thus make more money (like they charged an additional .25 for "extra" chili). The "later years" Kannon's hot dog chili was nothing as delicious as it was originally.  This recipe is the original, when Mr. Barker Kannon started the place and it was soooo good and rich and thick. 
So enjoy!