Hot & Smoky Chili Dogs
Hot & Smoky Chili Dogs
Provided by: Shelley Wiseman
total prep 521 calories/serving
A combination of jalapeno chiles and smoky chipotles give these dogs a feisty kick. Both are available at most grocery stores, but if you can't find one, increase the amount of the other. Beer lends flavor to the chili-and you're likely to have it on hand for a Superbowl party.
- FOR CHILI:
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 tablespoons fresh or pickled chopped jalapeno (with seeds), or to taste
- 2 tablespoons garlic, chopped
- 3 tablespoons mild olive oil or vegetable oil
- 1/4 cup tomato paste
- 1/4 cup chili powder
- 2 tablespoons chipotles en adobo, chopped without seeds, including some sauce
- 4 teaspoons ground cumin
- 1 1/2 teaspoons Salt and freshly ground black pepper
- 2 pounds ground beef chuck
- 1 (12-ounce) bottle beer
- 1 cup water
- FOR HOT DOGS:
- 16 18 beef hot dogs
- 16 18 hot dog buns
- Make chili:
Cook onion, green pepper, jalapeno, and garlic in oil in a large heavy skillet over medium heat, stirring, until softened, about 5 minutes. Add tomato paste, chili powder, chipotle, cumin, and salt and cook, stirring, 1 minute. Add beef and cook over medium-high heat, stirring and breaking up meat, until meat is no longer pink, 5 to 8 minutes. Add beer and water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until most of liquid is evaporated, about 20 minutes. Season with salt to taste.
- Cook hot dogs and heat buns:
Broiler method: Preheat the broiler with oven rack 5 to 6 inches below heat. Pierce hot dogs in a few places with a knife or fork and put on a 4-sided baking sheet. Broil, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and arrange, cut sides up, on two baking sheets. Broil, once sheet at a time, until lightly toasted, 1 to 2 minutes.
- Grill method: Prepare a grill for grilling and lightly oil rack. Pierce hot dogs in a few places with a knife or fork and grill, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.
- Serve hot dogs in buns topped with chili.
- Make ahead: Chili can be made 3 days ahead. Add a little water if necessary when reheating.