Chili dogs II

Joe Stroud kheper at
Fri Jul 12 07:55:26 EST 2013

Chili dogs II 

1 lb ground beef
1 large onion, grated
1 Tbl flour
5 cloves garlic, pulverized
2/3 - 3/4 oz Guajillo chile pods
1 Tsp cumin
1/2 Tsp dried Mexican oregano, crumbled
1 Tbl Texas Pete Hotter Hot sauce water
black pepper
peanut oil
pack of hot dogs - Nathan's
hot dog rolls
8 slices of American cheese 

Remove the stems and seeds from the chiles. Warm the chiles and cumin
seed by heating them in a heavy skillet over a medium flame. DO NOT

Transfer the chiles and cumin to a coffee grinder. Process the mixture
into a fine powder.

In a Dutch oven, sear the ground beef in hot sauce. With a slotted
spoon, remove the beef then discard the grease. Return the beef to the

Stir in the flour, ground chiles, cumin and Mexican oregano. Throw in
the onions, garlic and hot sauce. Add enough water to barely cover the
mixture. Season to taste with salt and pepper. Stir the pot until the
ingredients are well incorporated. Bring the liquids to a boil, cover,
cut the heat to a slow simmer and braise for 1 - 1 1/2 hours. Stir the
pot - on occasion. The consistency of the chili should be thick, so as
not to disintegrate the hot dog rolls.

Cook the hot dogs to your liking. For chili dogs, I poach them (below
the simmer) entirely covered with water, never allowing the water to
boil. Wrap each dog in a slice of cheese and place each into a roll.
Ladle heaps of chili over the dogs.

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