My beer- and pizza-loving husband provides me with plenty of opportunities to work on my greasy food fixes. His most recent request? Create a chili dog that rivals those he’s gotten from the famous NYC hot dog joints. Unfortunately, this one had to undergo a few revisions before reaching his chili dog-connoisseur seal of approval.
I start with Applegate Farms organic, uncured beef dogs and top them with a homemade chili that’s not too thick and has just the right amount of heat. This real twist on the great American chili hotdog will give you something to smile about.
Chili Dog
Print RecipeIngredients
- Hotdog Ingredients
- 1 package of organic hot dogs
- Chili Ingredients
- 1/2 pound of 100% grass-fed organic ground beef
- 1 package of Pomi chopped tomatoes
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 5 cloves of garlic, minced
- 3 tablespoons of chili powder
- 1/4 teaspoon of cinnamon
- 1 small square dark chocolate
- 1/2 teaspoon of salt
- 1 1/2 tablespoon of palm sugar
- 1 15-ounce can of pinto beans, drained and rinsed
- Topping Ingredients
- 1/2 yellow onion, finely chopped
- 1 cup of mild cheddar cheese, finely shredded
Instructions
- Place ground beef in a skillet and add 1/2 cup of water. Cook over medium heat until just browned, breaking meat up with the back of a wooden spoon as you go.
- While ground beef is cooking, place olive oil and onions in a medium, heavy-bottomed pot (preferably cast iron or enamelled cast iron), and cook over medium heat until onions become translucent for about 5 minutes. Add garlic and cook for another 30 seconds.
- Add salt, chili powder, cinnamon, chocolate, and palm sugar to the onion mixture and stir to coat. Then add tomatoes, beans, and beef with its juices.
- Allow to simmer, covered, over medium-low heat for 1 hour, stirring occasionally.
- Heat hot dogs in the water, then place whole wheat buns and top with 1/3 cup of chili, chopped onions, and cheese.
- This recipe makes enough chili to cover at least a dozen dogs.
