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 (80%/20% fat content)
1 food processed raw carrot
½ cup of beef broth (8 ounces)
½ cup of water
2 tablespoon chili powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon of onion powder.
¼ teaspoon black pepper
dash of cayenne powder
1 Tablespoon of Masa flour
4 Tablespoons of all-purpose flour



Method:
1. Food process carrot into tiny flakes.
2. Over medium-high heat, brown ground beef, add carrots, broth, and seasonings.
3. Add flour in tablespoon increments, stirring between each addition..
4. Reduce to low heat and simmer and stir for 10-15 minutes.