Kannon's Hot Dog Chili..."two hot dogs and a drink"
This 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 smallonionschopped (I just use 5 really big ones)
2poundsbreakfast sausage (see note below)
4tablespoonschili powder
132 ounceketchup (see note below)
lots ofblack pepper(not in original recipe but I like it)
Instructions
Throw onions into heavy-bottomed pot with sausage. 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 and ketchup. Stir to mix well. Once all starts bubbling, reduce heat to a 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 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.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.A few differences in the recipe I was given by cook there and what was shared with me decades later...
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 like to use 1 pound sage sausage and 1 pound hot sausage.
I have also been 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.
I was told the original recipe used Hunt's ketchup. I prefer Heinz.
FREEZES great! Put small amounts into freezer ziplock bags and seal. They lay flat stacked in your freezer and take up little space. Ready to take out and heat in a couple of minutes any time!