Crockpot Hot Dog Chili (Print Version)

# Ingredients:

01 - 500 grams of minced lean beef (90% lean, 10% fat).
02 - 80 milliliters of water.
03 - 150 milliliters of tomato puree.
04 - 120 milliliters of ketchup.
05 - 1 tablespoon of Dijon mustard.
06 - 1 tablespoon of Worcestershire sauce.
07 - 2 teaspoons of ground chili powder.
08 - 1/2 teaspoon of fine salt.
09 - 1/2 teaspoon of freshly ground black pepper.
10 - 1/2 teaspoon of granulated sugar.
11 - 1/2 teaspoon of onion powder.

# Instructions:

01 - Place a medium pan on a medium flame and toss in the ground beef along with water.
02 - As it cooks, use a spatula or spoon to break the beef into very tiny bits for a smooth texture.
03 - Carefully eliminate any extra grease or water from the beef once it's cooked.
04 - Move the crumbled beef into the pot of a slow cooker.
05 - Add the tomato puree and ketchup to the beef inside the slow cooker.
06 - Combine the Dijon mustard and Worcestershire sauce into the mix.
07 - Stir in chili powder, salt, pepper, sugar, and onion powder.
08 - Give everything a good stir until all the ingredients are evenly mixed.
09 - Pop on the lid of the slow cooker and set it to cook on the LOW setting.
10 - Cook the mixture for about 2 to 2.5 hours so the flavors blend perfectly.
11 - If you can, give the mixture an occasional stir while it's cooking.
12 - Before serving, check the texture and add a splash of water if it's too thick.
13 - Leave the slow cooker on to keep the food warm for serving.
14 - Pack up any leftovers in a sealed container and place in the fridge.
15 - Warm up portions when needed, and add a bit of water to loosen if they've thickened.

# Notes:

01 - Awesome for gatherings.
02 - You can prepare it in advance.
03 - Perfect for using as a topping.
04 - Keeps well for a while.

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