Chili Cheese Dogs

Chili for chili dogs is different than what comes to mind when you think of a bowl of chili. It’s more like a sauce, but still has ground beef and fresh ingredients – it’s a matter of technique. The goal is to have the ground beef  in very, very small pieces, as well as the seasonings and fresh ingredients. That way, the special chili can envelope the hot dog, but no chunks will fall off or out!

Homemade chili for chili dogs is quick and easy……so when the hungry landscaping crew I needed to feed yesterday requested hot dogs for lunch  – I thought I’d suggest a really special treat and offered up grilled chili cheese dogs instead of  the usual. Big hit!

Chili Cheese  Hot Dogs Ingredients (makes enough for 8 chili dogs)

• 8 grilled hot dogs
• 8 hot dog buns
• Prepared recipe for chili dog chili
• 1/2 pound grated Monterey Jack cheese

For the chili dog chili:

• 1/2 pound finely ground lean ground beef
• 1/2 cup water
• 2 cloves garlic, minced
• 2 fresh serrano chiles (or a jalapeno), minced with seeds
• 1 can black beans*, drained.
• 16 ounces tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon onion powder
• 1/8 teaspoon cayenne, or powdered chile of choice
• Several grates freshly ground black pepper
• 1/2 to 1 teaspoon salt

Add the garlic and minced fresh chili with the 1/2 cup of water to a heavy kettle or large skillet. Simmer for a few minutes to soften them, then add the ground beef. The water will make it much easier to mash the hamburger into small pieces. With the back of a large spoon, push down on the beef, working thoroughly. If it seems to be browning, lower the heat and continue to work the hamburger.

When it is all very finely ground and cooked drain off any excess fat, add the beans and tomato sauce and mash those in with the meat. Add all the remaining ingredients and simmer, stirring often, for 15 minutes.

Grill the hot dogs, either split open or whole. When done, put the dog in the bun, add a big spoon of chili, sprinkle some Jack cheese on top and either pop under the broiler for a couple of minutes, or close your grill until the cheese is melted. Enjoy!

*As with regular chili, there is the perennial question of beans-or-no-beans?  I add black beans for four reasons:

• It tastes great
• It is easier on the budget
• It adds great texture, making the chili thick and creamy
• It is better for you. And on that note: I think it’s great that the hot dog can be a healthier option than in days past. Try an all natural (no nitrates or nitrites), all beef dog and a whole grain bun. If you are a no-beans chili fan, substitute with another 1/2 pound of ground beef!