Chili for Chili Dogs or Chili Fries

Sometimes you want a chili heart enough to stand as a meal on its own, but sometimes you want a chili that's is complex and tasty but not quite as heavy. Enter this chili recipe, which is perfect for a chili dog or chili fries or even a chili burger. It essentially a very thick sauce, and it's full of flavor. I've even used it as a dip for chips it's so good. 

Adapted this from Serious Eats.

Ingredients

• 3 tablespoons chili powder (I use a mix of ancho chili and chipotle)
• 2 tablespoons butter
• 1 medium yellow onion, diced fine
• 2 cloves garlic
• 1 1/2 teaspoons whole cumin seed, toasted and ground
• 1 teaspoon coriander seed, toasted and ground
• 1 whole clove, toasted and ground
• 1 whole star anise, toasted and ground
• 1/2 teaspoon dried oregano
• 3 tablespoons tomato paste
• 2 teaspoons soy sauce
• 1 anchovy filet, minced (optional)
• 1/2 teaspoon Marmite (optional, but great if you use)
• 1 teaspoon sugar
• 1 1/2 pounds 80/20 ground chuck
• 1 quart chicken stock
• 2 tablespoons masa harina
• 1 tablespoon Frank's Red Hot
• 1 tablespoon bourbon (optional)
• Kosher salt

Instructions

1. Melt butter over medium-high heat in Dutch oven. When foaming subsides, add onions and garlic. Cook, stirring frequently, until onions are softened but no browned, about 6 minutes. 
2. Add all ground spices and oregano and continue to cook, stirring frequently, until aromatic, about 1 1/2 minutes. 
3. Add tomato paste, soy sauce, anchovy, Marmite (if using), and sugar, and cook, stirring frequently until paste begins to stick to bottom of pan, about 1 1/2 minutes.
4. Remove pan from heat and add 2 cups of chicken broth. Scrape up any browned bits from bottom of pan with wooden spoon. 
5. Add ground beef and break up using whisk until mixture is completely homogeneous (no large chunks of beef should remain). Add remaining chicken stock and return to stovetop and set over medium high heat. Cook, whisking frequently, until mixture comes to a simmer. Cover with lid slightly ajar, reduce heat to low, and cook for 75 minutes, stirring occasionally, until mixture is thick and intense.
6. Combine masa harina and 2 tablespoons water in a small bowl and mix until homogeneous. Add masa mixture, hot sauce, and bourbon to chili and stir to combine. Bring to a boil and simmer until thickened, about 2 minutes. 
7. Season to taste with salt and serve immediately on top of burgers, hot dogs, or fries.

Serves 6-8.