red or green?: Chili Dogs

Tuesday, January 27, 2015

Chili Dogs

I cannot remember the last time I made chili dogs. I seem to forget about them until I am at a baseball game. But this is "Chili Week" at Food Network's Comfort Food Feast and homemade chili for the dogs seemed like a good dish to share. Fast, easy, and so much better tasting than the stuff that comes out of a can.

My mom has had this recipe for years...handwritten on a recipe card...stained, splattered, yellowed, kinda old school, perfect for today. Oh...and so easy to make a vegetarian version. Why not add chili dogs to the menu for this weekend's Superbowl party? I think your guests will love them too. Enjoy!

Chili Dogs
(makes 6 dogs)

1 lb ground sirloin (or vegetarian substitute)
1 white onion, chopped
1 green bell pepper, chopped
1 large carrot, shredded
1 clove garlic, minced
1 6 oz. can tomato paste
1 teaspoon Worcestershire sauce (or vegetarian brand)
2 tablespoons chili powder
1/8 teaspoon ground cinnamon
sea salt
black pepper

6 hot dogs (or veggie dog)
6 hot dog buns
mustard
grated cheddar cheese
chopped onions (if desired)

Saute meat, onion, bell pepper and carrot and 1 teaspoon each salt and pepper in a large skillet until meat is browned and vegetables are soft, stirring occasionally. Add the garlic and saute for another minute. Drain. Add the tomato paste, Worcestershire sauce, chili powder, cinnamon and 2 cups water. Bring to a boil, reduce heat to low and simmer, uncovered, for 2 hours stirring occasionally. Taste and adjust seasonings if needed.

Cook hot dogs as directed on package. I prefer the grilling method. Toast or grill buns. Spread mustard on one side of each bun. Add hot dogs and top with chili, cheese and, if desired, chopped onions. Serve immediately