Classic American Chili Dog, grilled hot dog on a bun smothered in ground beef chili sauce, sprinkled with cheddar cheese and onions.
Whoever invented the chili dog, a hot dog in a bun topped with chili and sprinkled with cheese and onions, should get a medal.
Messy, spicy, filling, did I say messy? Some claim you can actually eat it with your hands.
If you try something like that, for heaven’s sake don’t wear white. Personally, I’ve never had much luck with these paraphernalia, and even then, thinking ahead, I tuck a paper napkin in my shirt.
Chili dogs are great for summer barbecues; You can make the chili ahead of time and all you have to do is grill the hot dogs and buns long enough to get some char. They cook quickly and can feed many happily, and pair perfectly with a tall glass of lemonade or a frosty pint.
Chili Dog
The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you’re only getting one large spoonful with each dog. So if you have fewer people to cook with, just use the leftover chili as a standalone dish for later. If you feed more, just double the chili recipe. You’ll be glad you made a large batch.
Get the best hot dog you can get, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to heat up; They are already cooked when you take them out of the packaging.
ingredients
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1/2 lb Bacon, cut into small pieces
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1 big Onion, chopped
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2 lb ground beef
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4 chopped garlic cloves
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16 ounce can Tomato sauce
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1 Cup beef broth
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2 tablespoon molasses or honey
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2 tablespoon Cute paprika
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1 tablespoon ground cumin
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1 tablespoon chili powder
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1 teaspoon cayenne, Optional
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Salt
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So many hot dogs how to serve people
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pastries for the hot dogs
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Chopped Red onionfor garnish
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Shredded Cheddar (or Jack) cheese for garnish
method
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Cook bacon, onions, minced meat, garlic:
Fry the bacon over medium-high heat until crisp, then add the chopped onions and sauté over high heat, stirring frequently, until just beginning to brown.
Stir in ground beef. Fry over high heat for a few minutes, stirring occasionally, until the beef is browned.
When the beef is about half browned, stir in the chopped garlic.
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Add tomato sauce, molasses, broth, spices:
Once the beef is well browned, stir in the tomato sauce, molasses, and beef broth.
Add all the spices except the cayenne pepper and stir well. Bring to a simmer and taste. Add salt or the cayenne pepper if needed.
You can add more cayenne pepper or chili powder if you like it very spicy, but taste first before adding more.
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Simmer for 30 minutes or more:
Let the chili simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it for several hours if you like, adding a little more beef stock here and there if the chili is getting too dry.
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Grill the hot dogs:
Grill the hot dogs over medium heat until they get a light char. Grill the hot dog buns for a short time to your liking – no more than a minute as they burn quickly. You can also brush the buns with olive oil or butter before grilling if you like.
The dog comes in a bun, chilli comes on top, sprinkle with chopped red onion and shredded cheese and there you have it!
Links:
Mexican hot dogs with pineapple salsa and chipotle mayonnaise from Lisa Fain, the homesick Texan
| nutritional information (per serving) | |
|---|---|
| 537 | calories |
| 31g | Fat |
| 34g | carbohydrates |
| 30g | protein |
