The ubiquitous hot dog has its place almost any time and anywhere. It’s tailgate season and even if your tailgate is at home, make these always-popular chili dogs. They’re easy and they don’t take you far away from the big screen and roaring crowd. Make the chili ahead. Grill a quality hot dog like Hebrew National all-beef dogs and toast your buns right on the same grill where you grilled the hot dogs. (A sturdy vessel is needed to hold all that chili you’ll put on the dogs.) Serve them with hot dog chili (my recipe here), some store-bought cheese sauce, mustard and chopped onions. Add some easy sides, various chips will do, and get back to the game.
- 1 onion chopped
- 1/2 cup fresh red pepper, finely grated
- 2 Tablespoons vegetable oil
- 2 pounds ground beef
- 16-ounce can of tomato sauce
- 3/4 cup beef broth
- 2 Tablespoon brown sugar
- 2 Tablespoons chili powder
- Salt to taste
Fry chopped onions over high heat, stirring often, until they begin to brown. Add the red peppers and ground beef ground beef, stir well. Cook, stirring occasionally, until the beef is browned.
Add the tomato sauce, brown sugar, chili powder and beef broth. Simmer for at least 30 minutes. Taste for seasonings, add salt and more chili powder if needed. Can prepare ahead of time and reheat. Freezes well. If the sauce begins to get dry, just add more beef broth.
Hints: Chili powder is a blend of spices typically used in Mexican-style dishes – cumin, chili pepper, oregano, salt, garlic. If you don’t have chili powder, season with these various spices to your taste. I recommend Better than Bouillon® beef base. It’s organic and really good.
After eating my chili dogs, our 12-year-old son says , “Mom, why don’t you just buy Hormel® chili without beans in a can? That’s what we do at Connor’s house and it’s really good!”
Like I said, elevate your dog and do it your way on your own schedule. If you make it they will come, and that’s hospitality!