The typical American chilli dog is a grilled hot dog on a bun topped with ground beef chilli sauce, cheddar cheese, and onions.
Whoever invented the chilli dog, which consists of a hot dog in a bun slathered in chilli and topped with cheese and onions, deserves a medal.
Messy, spicy, and filling; did I mention messy? Some suggest that it may be consumed with the hands.
Perhaps, if it’s fresh off the grill, has minimal chilli, and the bottom is coated with foil or wax paper.
Do not wear white if you decide to attempt such a feat. I’ve never had much success with them without utensils, and even then I’ll stuff a paper napkin down my shirt if I’m planning ahead.
Chili dogs are ideal for summer cookouts since the chilli can be made in advance and the hot dogs and buns only need to be grilled long enough to acquire char marks. They are wonderful with a tall drink of lemonade or a crisp beer, cook quickly, and can feed a large number of people.
Ingredients
- 1/2 pound bacon, cut into small pieces
- 1 large onion, chopped
- 2 pounds of ground beef
- 4 chopped garlic cloves
- 16-ounce can of tomato sauce
- 1 cup beef broth
- 2 tablespoons molasses or honey
- 2 tablespoons sweet paprika
- 1 tablespoon ground cumin
- 1 tablespoon chilli powder
- 1 teaspoon cayenne, optional
- Salt
- As many hot dogs as you have people to serve
- Buns for the hot dogs
- Chopped red onion, for garnish
- Shredded cheddar (or jack) cheese, for garnish
Method
Cook bacon, onions, ground beef, and garlic:
Add the onions and cook over high heat, turning frequently, until they begin to brown.
Incorporate the ground beef. For a few minutes, while stirring occasionally, brown the beef over a high fire.
When the beef is approximately halfway cooked, mix in the garlic.
Add tomato sauce, molasses, broth, and spices:
Once the beef has been sufficiently browned, add the tomato sauce, molasses, and beef stock.
Mix together all of the ingredients except for the cayenne. Bring to a simmer, then taste for seasoning. Add salt or cayenne pepper as necessary.
If you want things extremely spicy, you can add more cayenne or chilli powder, but you should taste the dish first before adding more.
Simmer for 30 min or more:
Before grilling the hot dogs, simmer the chilli for a minimum of 30 minutes. If desired, you can simmer the chilli for several hours, adding a bit more beef broth if it becomes dry.
Grill the hot dogs:
Grill the hot dogs until they acquire a light sear over medium heat. If desired, you may grill the hot dog buns for a little more than one minute, as they will burn quickly. You may also brush the rolls with olive oil or butter prior to grilling if desired.
The hot dog is placed in a bun, followed by chilli, chopped red onion, and shredded cheese.
NOTE
The chilli recipe yields enough chilli for 16 to 20 hot dogs, which may seem like a lot, but each hot dog only receives a huge mouthful. Therefore, if you are cooking for fewer people, save the remaining chilli as a standalone dish. Simply double the chilli recipe for a larger crowd. You’ll be glad you made a large quantity.
Get the highest quality hot dog possible; we like kosher dogs. The hot dogs themselves need only be heated on the grill; they are already cooked when removed from the container.
FAQ
How long can a chili dog sit out?
Never leave hot dogs at room temperature for more than two hours, or one hour during the hot summer months when the temperature reaches 90 °F or higher. Even though hot dogs are fully cooked if you prefer to reheat them, ensure that they are thoroughly scalding hot.
How are you supposed to eat a chili dog?
Remember two additional rules… No utensils allowed; lick your fingers! Hot dogs are intended to be eaten with the hands.
Why is it called a chili dog?
The Texas wiener was invented in Paterson, New Jersey, prior to 1920, and in Altoona, Pennsylvania, in 1918, by Peter “George” Koufougeorgas, who dubbed them Texas Hot Wieners at the time. The connection to Texas refers to the chilli sauce used on the hot dogs.
Read Also:- How to Make the Best Chicago Hot Dogs