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.
Delicious Chili Dog
- ½ pound ground beef (minced beef) - 100% grass-fed organic
- 1 package tomatoes - chopped
- 2 tablespoons olive oil
- 1 large yellow onion - chopped
- 5 cloves garlic - minced
- 3 tablespoons chili powder (chilli powder in British English)
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ tablespoon palm sugar
- 15 ounces pinto beans - drained and rinsed
- ½ medium yellow onion - finely chopped
- 1 cup cheddar cheese - mild, finely shredded
- 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.