On a budget with a lot of people to feed? Here's how to set up a chili dog bar.

It’s summer, the kids are out of school, and you have to figure out how to keep everybody entertained and fed on a budget.

The next time friends or family come by, why not whip up a chili dog bar? We have a recipe for homemade chili that will have everybody asking for more.

The trick to really good chili dog chili is to make it thick and finely ground.

Juicy chili with larger pieces of ground beef is problematic. The liquid makes your bun soggy, and the chunks of beef roll off the dog into your lap.

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One secret is to add the ground beef without browning it and break it up finely as it cooks. You can even use an immersion blender. Another secret is to thicken the liquid. We like to mix in some refried beans and use a packet of taco seasoning, which contains cornmeal, for flavor and thickening. Using beef broth instead of water gives it a “brown” beef flavor.

Grab low sodium broth so your chili doesn’t get too salty between the broth, the chili powder and the taco seasoning. You can always add a little salt if you think it’s needed.

Note the addition of ketchup and mustard to the chili. Mustard helps thicken the chili and adds a great zip. Ketchup adds both sweetness and color. Searing the ketchup with the onions before adding other ingredients gives the chili a nice depth of flavor.

Fire up the grill to cook the dogs, put the chili out in a crock pot, and set up a table with buns and all the toppings:

• Diced onion

• Pickle relish and pickle spears

• Jalapenos and banana pepper rings

• Fresh tomato

• Shredded cheddar cheese

• Condiments – mustard, spicy brown mustard, ketchup

• Chili dog chili (recipe below)

• Creamy slaw (recipe below)

Chili Dog Chili

Makes about a half gallon

INGREDIENTS

• ? cup oil

• 1 large onion, finely chopped

• Salt and pepper, to taste

• 2 cloves garlic, finely minced

• 1/2 cup ketchup

• 1 quart low-sodium beef broth

• 1/4 cup spicy brown mustard

• 1 teaspoon Worcestershire sauce

• ? cup refried beans

• 2 pounds lean ground beef

• 2 tablespoons chili powder, mild or hot

• 1 packet taco seasoning mix

DIRECTIONS

1. Heat the oil in a Dutch oven and add the onions and a sprinkle of salt. Cook over medium-high heat, stirring occasionally, until reduced and golden. Add the garlic and cook a further 5 minutes until the garlic is soft.

2. Add the ketchup and stir well. Continue to cook until the oil separates and the ketchup has darkened slightly and thickened.

3. Add the remaining ingredients. Do not brown the beef. Use a whisk or other tool to break up the refried beans and ground beef as they cook. Bring to a simmer and cook, stirring often and scraping the pan to make sure it’s not sticking, until it is the thickness you desire. Taste for salt and pepper.

Creamy slaw for hot dogs

Enough for 16 hot dogs

INGREDIENTS

• 6 tablespoons apple cider vinegar

• 1 cup mayonnaise (more or less to taste)

• 2 tablespoons sugar

• 1/2 teaspoon salt

• ? teaspoon white pepper

• 1/4 teaspoon celery seeds

• 3 tablespoons whole grain or stone-ground mustard

• 3 quarts finely shredded coleslaw mix with cabbage and carrots

DIRECTIONS

1. Mix well all ingredients except the coleslaw mix to form a sauce. More or less mayonnaise may be added depending on how creamy you like your slaw. Add the cabbage and mix again. Taste for your preference in salt and sugar and add more if you desire.

This article originally appeared on Evansville Courier & Press: Recipe for chili dog chili, with a hot dog bar ingredients list