MEMBER RECIPE
New Castle PA Chili for Hot dogs Recipe
By bfgiz
Difficulty: Easy |
Total Time:
3 hours
|
Active Time:
|
Makes:
1 pound
This is a recipe for Hot dog chili that we from New Castle grew up with. I tried it yesterday and was pleasantly surprised at how close this was to the original. For those of you that live very far away, it’s worth making this.
INGREDIENTS
- one pound ground beef
- 4 tablespoons chili powder
- 1 tablespoon red pepper (I used black pepper)
- 1 large onion chopped very fine.
- 1 tablespoon garlic powder
- 2 tablespoons vinegar
- 4 tablespoons cornmeal (to be added 15 minutes before chili is done)
INSTRUCTIONS
- Cook beef and drain off the fat real good. Add the rest of the ingredients, cover with water completely and simmer 2 1/2 – 3 hours. Keep adding water to keep it from drying out. Then add 4 tablespoons corn meal with water to it slowly. Cook some more for 10 – 15 minutes, stirring occasionally. Be sure it doesn’t dry out. Cook on low heat.
You can alter the recipe to taste at your liking
- You have to watch this like a hawk. I will try a slow cooker next time.
- Anyhow, we’ll never be able to duplicate the old P.O. lunch chili, but this isn’t bad! By the time you get the onions, mustard and ketchup on the dog….you still have that same sensation as New Castle Chili……….it will bring back memories.
Member recipes are not tested by the CHOW food team.
I used to work at PO Lunch too back in 1973 to 1977. I just started a facebook page for po lunch restaurant new castle, pa. Thanks for the recipe. Do you know what year(s) your Mom worked there?
Good but not great. My mother, who passed away in 1965 said that she worked at PO Lunch or one of these places years ago. She said that the dark specks you see in the chili sauce (if they are still there) is from coffee grounds! Used along with the ground beef and chili powder, it is a stretcher to make the sauce go further. i've tried it and it does seem to work. Also, no tomato in the sauce,...+READ
Good but not great. My mother, who passed away in 1965 said that she worked at PO Lunch or one of these places years ago. She said that the dark specks you see in the chili sauce (if they are still there) is from coffee grounds! Used along with the ground beef and chili powder, it is a stretcher to make the sauce go further. i've tried it and it does seem to work. Also, no tomato in the sauce, the red color comes from the spices such as chili powder, paprika, etc. that's why the recipe above is pretty close to original taste. Oh, use cayenne pepper, not black pepper - it's what gives it that kick. Another thing, put the ground beef in some water - maybe a cup and break up the meat and mix with the water - it will look awful. Cook till the water evaporates and the meat browns. This way there are no lumps of meat in the sauce - it will be much better than having chunks of ground beef in it.-COLLAPSE