A Year-Round Guide to Franklin and Nantahala

EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State. Yield: about 3 cups. 1½ pounds ground beef ½ cup finely chopped onion 1 14-ounce bottle ketchup

Madison County Championship Rodeo

EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State. Yield: about 3 cups. 1½ pounds ground beef ½ cup finely chopped onion 1 14-ounce bottle ketchup

Rosemary and Goat Cheese Strata

EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State. Yield: about 3 cups. 1½ pounds ground beef ½ cup finely chopped onion 1 14-ounce bottle ketchup

Hot Dog Chili

EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State.


Yield: about 3 cups.

1½ pounds ground beef
½ cup finely chopped onion
1 14-ounce bottle ketchup
2 tablespoons chili powder
¼ cup water

In a pot over medium heat, cook the ground beef and onion, stirring and crumbling the meat (you can use a potato masher for this) until it is browned and the onion is soft. Drain off the fat, and stir in the ketchup and chili powder. Add the water, and let simmer for 10 minutes.

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This story was published on Apr 01, 2011