Chili Cheese Dogs
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT25M
- Cook Time: 25 Minutes PT50M
- Total Time: 50 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: American
In a 4½-quart Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sweat until translucent, 4 to 6 minutes. Stir in the chili pow
Ingredients:
- 2 teaspoons olive oil
- 1 small yellow onion, minced
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 12 ounces ground bison
- One 14½-ounce can diced fire-roasted tomatoes
- 1 cup tomato sauce
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- 8 beef hot dogs
- 8 whole-grain hot dog buns
- Grated sharp cheddar cheese, for garnish
- Minced red onion, for garnish
- Chopped pickled jalapeños, for garnish
Directions:
- In a 4½-quart Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sweat until translucent, 4 to 6 minutes.
- Stir in the chili powder, smoked paprika, cumin and cayenne, and cook until fragrant, 1 minute.
- Add the ground bison and cook, breaking up the meat into small pieces with a wooden spoon until no longer pink, 5 to 7 minutes.
- Stir in the fire-roasted tomatoes, tomato sauce and Worcestershire, and bring to a simmer. Cook, stirring occasionally, until thickened, 15 minutes. Season with salt.
- While the chili simmers, heat a cast-iron skillet or grill pan over medium-high heat. Using a paring knife, cut a small "x" into each end of each hot dog to prevent the casings from bursting. Grill the dogs, turning as needed, until lightly browned and swollen, 5 to 7 minutes.
- Place each hot dog into a bun and spoon over the chili. Garnish with cheddar cheese, red onion and pickled jalapeños, then serve.