You've never tasted a hot dog quite like this one. Topped with chili, bacon, and cheese, this dog is the ultimate ball-park snack.
- step-by-step directions
- For the Chili:
- 3 tablespoons Vegetable Oil
- 2 pounds Ground Beef
- Salt and Pepper to taste
- 1 Onion (medium chop)
- 2 Garlic cloves (minced)
- 3 tablespoons Chili Powder
- 2 tablespoons Ground Cumin
- 1 tablespoon Paprika
- 2 Chilis in Adobo
- 7 ounces Canned Stewed Tomatoes
- 2 ounces Canned Green Chilis
- 1 cup Dark Mexican Beer
- 3 cups Beef Broth (plus more if needed)
- 1 sprig fresh Oregano
- For the Hot Dogs:
- 10 of your favorite Extra-Long Hot Dogs in natural casing
- 10 Potato Hot Dogs Buns
- For the Condiments:
- Melted Cheese
- Diced Onions
- Chopped Tomatoes
- For the Chili: In a large dutch oven, heat the vegetable oil over medium-high. Add the meat to the pan and seaon with salt and pepper. Work in batches so as not to overcrowd and cook 6 to 8 minutes. Remove from the pan with a slotted spoon.
- Add the onion and garlic and saute for 1 to 2 minutes just until translucent and fragrant. Add the chili powder, cumin, paprika and chilies in adobo. Cook for 2 to 3 minutes until fragrant.
- Add the tomatoes and green chilies. Add the beer and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the meat back to the pot and stir to combine. Add the beef broth and oregano and bring the mixture up to a boil and then reduce to a simmer. Cook for 2 to 2 1/2 hours, making sure the mixture does not dry out. Add more beef broth to keep hydrated, if needed. Chili should be thick and rich while remaining moist.
- For the Hot Dogs: Bring a large pot of water to a boil. Place the hotdogs in the water and reduce the heat to a simmer. Allow to cook for 2 to 3 minutes just to heat the dog. Remove from the water and place in the hot dog bun. Add a generous scoop of chili.
- For the Condiments: Serve with melted cheese, diced onions, chopped tomatoes, bacon and mustard.
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