- 1 pound lean ground beef
- 1 Tbsp olive oil
- 1/4 lb ground sausage
- 3 cloves garlic, minced
- 1 sweet onion, chopped (about 1 cup)
- 1 Tbsp apple cider vinegar
- 2 tablespoon brown sugar
- 1 Tbsp red wine
- 3 Tbsb tomato paste
- 1 14.5-ounce can tomato sauce
- 1 cup beef broth
- 1 Tbsp CWG no salt sweet smoke blend
- 1/2 tsp CWG pink himalayan seasoning blend
In a large saucepan, add olive oil, hamburger and sausage to pan and cook until there's no more pink in the meat. Break up meat into very small pieces.
Once the meat is just cooked, remove meat from pan and drain off all but about 2 Tbsp of oil. Add onion and garlic to pan. brown the garlic and onion. Cook until fragrant and light brown. Add in tomato paste and red wine. Cook for about 2 minutes. Add in the tomatoe sauce, beef broth, brown sugar, apple cider vinegar, and CWG seasonings. Stir to combine.Add the ground beef mixture to the pan. Let the chili simmer on medium-low and reduce for 15 minutes.
Serve the chili on top of hot dogs and garnish with shredded cheddar cheese and chopped red onions