June 17, 2020 Marge Perry & David Bonom

Chili Dogs

Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

Yield:

12 hot dogs

Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

Ingredients

1 tablespoon of olive oil

1 medium of onion finely chopped

3 garlic cloves minced

1 jalapeño pepper finely chopped

1 pound of 85% lean ground beef

2 tablespoons of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried oregano

1 (14.5-ounce) of can petite diced tomoatoes

3 tablespoons of tomato paste

1/2 teaspoon of sea salt

1/4 teaspoon of ground black pepper

12 all-beef hot dogs

12 hot dog buns

1 1/2 cups of shredded extra sharp cheddar cheese

sliced fresh jalapeño peppers optional

Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the beef, chili powder, cumin and oregano; cook, breaking up into smaller pieces, until no longer pink, 4 minutes. Add the diced tomatoes and tomato paste, bring to a simmer, cover, reduce the heat to medium-low and cook, stirring occasionally, 25 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon salt and pepper; keep warm.
Heat a nonstick grill pan over medium. Using a knife, make several shallow slits on each hot dog then place in pan. Cook the hot dogs, turning occasionally, until well marked and heated through about 7-8 minutes.
Place a hot dog in each bun and top with some of the chili, 2 tablespoon of the cheese and jalapeño slices if using.