Saturday, June 22, 2013

Pink's Hot-Dogs of Hollywood Chili Recipe

Pink's of Hollywood Chili Dogs are legendary.

In Hollywood, when you're on-set (or off) and craving comfort food then there's only one place to go: Pink's on La Brea. Betty Pink's 1939 hot-dog stand in Los Angeles has been a the center for hot-dogs for 3/4 of a century and no one can say they've been to L.A. without chowing down on one of her chili dogs covered in chili, mustard, and onions...

In under 50 seconds they create your hot-dog. The line however might take an hour.

...but it's bigger than that. It's one of a few restaurants in America that define American food. It's the flagship of the greatest West-Coast hot-dog America has ever created. It all started with a simple food-cart and Betty Pink's chili recipe, a combination of stock, beef-fat, and flour which "stretched" portions keeping prices cheap (.10 cents a hot-dog) and gave the chili its unique texture and flavor which is synonymous with California hot-dog chili sauce.

In a world of instantaneous food, it might be difficult to imagine that chili recipes similar to Tommy's and Pink's (which are very similar) began early in the morning, browning ground beef, draining the fat off and preparing a roux. While many restaurants prior to Pink's used a leaner beef; in order to keep prices low, Pink's used a fatter blend of ground beef and browned the flour and oil in the oven before adding in seasoning and the beef. By lunchtime, a unique blend of delicious chili warmed by a burner was ready to top Pink's delicious hot-dogs and resulted in the legendary hot-dog that is both as infamous for being bad for you as famous for tasting so good.

While we could never prepare a hot-dog that compares to the real thing, when you world's apart from the greatest hot-dog- this recipe comes as close as you're going to get.

Pink's Chili Recipe
Don't forget the chili-fries, the first time.

Ingredients:
1 pound of ground beef
½ cup of beef broth (8 ounces)
½ cup of water
3 tablespoon chili powder
all-purpose flour (amount equal to oil drained)
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried onion flakes
¼ teaspoon of onion powder.
¼ teaspoon of cayenne powder
1 teaspoon tomato paste
1 teaspoon sugar
1 teaspoon white vinegar
pinch of black pepper


Method:
1. Brown ground beef, drain fat into glass measuring cup.
2. Add equal amount of flour, and stir.
3. Add in beef stock or broth.
3. Cook the flour, broth, and oil either on stove top, oven, or microwave till brown, stirring often to prevent burning.
4 Mix beef and roux, and return to stove-top, adding other ingredients into the mix.
5. Simmer on medium heat till texture and taste arrive at desired levels.
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