When it comes to putting chili on a burger, on a dog or over fries, the consistency of the chili is an important factor. When I first started making chili dogs, I simply heated cans of store-bought chili and use that. But the type of chili that’s intended to be eaten on its own is often too chunky for use as a condiment, and the chili used for burgers, dogs and fries wants to be more like a sauce.

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Kenji’s recipes are always delicious, but what I like about many like this one is that he describes why he’s chosen each ingredient and what it brings. allows for tweaking to mimic regional chilis

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Ingredients for Kenji's Chili Sauce — Ingredients for Kenji’s Chili Sauce

This recipe employed a few tools that I don’t use on a regular basis: tools that needed to be hunted down, dusted off, or retrieved from the neighbor who borrowed it months ago and forgot to return it. So I didn’t need to interrupt the cooking process to run and look for a tool, I gathered everything together before getting started. None of “Special Equipment” like the mortar and pestle or the immersion blender are required to make the recipe because there are alternative methods to do what these tools are used for. But it’s helpful to have a game plan ahead of time for how to work around these tools.