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1
Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat.
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2
Bring the water to a boil while peeling and coarsely chopping the onion.
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3
Add the chopped onion to the beef.
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4
When the water boils, reduce the heat to medium.
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5
Stir to begin breaking up the meat.
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6
Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using.
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7
Stir well until the tomato paste has dissolved and the meat is mostly broken up.
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8
Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes.
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9
As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
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10
Serve on hot dogs (see notes).
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11
NOTE: To avoid greasy chili, choose a very lean ground beef since the beef is not browned and drained in this recipe.
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12
Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well.
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13
To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
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14
Do ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months.
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15
If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat.
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16
To reheat, place the chili in a microwave-safe container, cover with a paper towel and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through to stir.
