Chili Dogs
Colorful, a bit messy and absolutely delicious, this bold Chili Dogs recipe is great for any occasion especially sporting events!
Ingredients
- 1 tbsp. canola oil tips & tricks
- 1 1/4 cups white onions, diced
- ground Himalayan pink salt, to taste
- 2 tbsp. jalapeño peppers, seeded, ribs removed and finely chopped
- 1/2 cup orange peppers, diced
- 3 large cloves garlic, pressed
- 1 1/2 lbs. lean ground beef
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 tbsp. tomato paste tips & tricks
- 1 can (15 oz.) diced tomatoes
- 1 can (15 oz.) tomato sauce
- 1 tbsp. brown sugar
- 1 tbsp. ground cumin
- 1 tbsp. chipotle chili powder, or more to taste
- 1 tsp. dried oregano leaves
- 1/2 tbsp. Worcestershire sauce
- 1/2 tbsp. hot sauce such as Cholula
- 1/2 cup low-sodium beef broth
- 1/2 cup sharp Cheddar cheese, for garnish
Directions
- In a Dutch oven over medium heat, add canola oil and when it starts sizzling, add onions; sprinkle salt. Sauté for 2 minutes.
- Add jalapeño peppers and quickly sauté for 30 seconds before adding orange peppers; cook for 3 minutes, stirring constantly.
- Add pressed garlic and sauté for only 30 seconds.
- Add ground beef, breaking it into small pieces, and season with freshly ground black pepper. Cook the meat until no longer pink.
- Stir in tomato paste to coat. Add diced tomatoes, tomato sauce, brown sugar, ground cumin, chipotle chili powder, dried oregano leaves, Worcestershire sauce, hot sauce, and beef broth.
- Stir well, bring the mixture to a boil before reducing to medium-low. Simmer gently for 2 hours or until the sauce thickens, stirring often.
- Generously spoon sauce over steamed hot dogs; garnish with red or white onions and sharp Cheddar cheese.