Chili for Hot Dogs submitted by Belen Johnson
This Recipe is from Emeril Lagasse and it sure is a crowd pleaser! I made this for my son's 1st birthday party and it was a big hit. Pour it over hot dogs and top it off with cheese and onions or even serve it over nachos! YUM!

Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, garlic, chili powder, Essence, cumin, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Taste and adjust seasoning, if necessary

v 1 tablespoon vegetable oil
v 1 1/2 pounds lean ground beef
v 1 medium onion, chopped
v 2 tablespoons minced garlic
v 2 tablespoons chili powder
v 2 teaspoons Essence seasoning, recipe follows
v 2 teaspoons ground cumin
v 1 teaspoon salt
v 1/2 teaspoon ground black pepper
v 1 (15-ounce) can whole peeled tomatoes, broken in pieces, with juices (you can also use crushed tomato)
v 3 tablespoons tomato paste
v 1 teaspoon sugar
v 2 cups water

v Emeril's ESSENCE Creole Seasoning
v 2 1/2 tablespoons paprika
v 2 tablespoons salt
v 2 tablespoons garlic powder
v 1 tablespoon black pepper
v 1 tablespoon onion powder
v 1 tablespoon cayenne pepper
v 1 tablespoon dried oregano
v 1 tablespoon dried thyme