Chili Dog
4 hot dog buns
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4 hot dogs, spiral cut*
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For garnish:
hot dog chili (recipe below)
shredded cheddar cheese
diced white onion
pickled jalapenos (recipe below)
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*To spiral cut the hot dog, slide a long wooden skewer through the entirety length of your hot dog. Ā Place hot dog on cutting board and, using a paring knife, cut into the hot dog at a slight angle. Ā Turn hot dog and continue cutting until you reach the other end. Ā Carefully remove skewer from hot dog.
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Cook the hot dogs on the grill until crispy around the edges. Ā Remove, place in the bun and top with a generous amounts of chili, shredded cheese, diced onions and pickled jalapenos.
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Hot Dog Chili
2 pounds ground beef
1 tablespoon blended oil
1Ā½ cups yellow onion, small diced
1 tablespoon garlic, minced
Ā½ cup tomato paste
2 tablespoons chili powder
2Ā¼ teaspoons paprika
2Ā¼ teaspoons dried oregano
2Ā¼ teaspoons ground cinnamon
2Ā¼ teaspoons ground cumin
2Ā¼ teaspoons Colemanās mustard
Ā¾ teaspoon ground cloves
1Ā½ tablespoon masa harina
1Ā¼ cups tomato juice
1Ā½ cup water
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In a large saucepot, add the oil and ground beef on medium heat. Ā Constantly separating and stirring the beef, add the onions. Ā When soft, add the garlic. Ā After about 10 minutes add the tomato paste. Ā Add the spices and cook for another 5 minutes. Ā Add the masa harina and keep stirring for 5 minutes. Ā Add the tomato juice. Ā Lower the heat and cook for about 20-30 minutes and season with salt and pepper. Ā If the chili is too thin, add a little more masa harina.Ā
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Pickled Jalapenos
2 cups carrots, peeled and sliced into rounds
1Ā½ cups jalapenos, sliced into rounds
2 cups cider or white vinegar
2 cups water
2 tablespoons sugar
2 tablespoons salt
6 black peppercorns
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Place the vinegar, water, sugar, salt and peppercorns in a small pot. Ā Warm through to dissolve the sugar and salt. Ā Add carrots to hot liquid. Ā Wait 5 minutes, standing at room temp. Ā Pour over jalapenos sitting over a bowl of ice. Store in the refrigerator for up to two weeks.Ā
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