Brown the ground beef in a medium skillet over medium-high heat, using a spatula to break up the meat into fine pieces. When it is just browned, drain most of the fat, leaving at least 2 tablespoons of fat in the pan. Stir in the onions and cook until just tender, 6 to 8 minutes.
Reduce the heat to medium-low and stir in the broth, tomato paste, mustard, vinegar, Worcestershire sauce, chili powder, salt, garlic powder, and sweetener, if using. Simmer until the meat is tender and the sauce has thickened, 10 to 12 minutes. Serve immediately over hot dogs or burgers.
Refrigerate leftovers for up to 5 days, or freeze for up to a month.
Notes
Make a double batch and freeze portions in pint jars.
Nutrition
Nutrition Facts
Cookout Chili
Amount per Serving
Calories
206
% Daily Value*
Fat
12.3
g
19
%
Carbohydrates
2.2
g
1
%
Fiber
0.5
g
2
%
Protein
20.3
g
41
%
* Percent Daily Values are based on a 2000 calorie diet.