A picture is definitely worth a thousand words so I'm going to keep this post short and sweet.Every once in a while I'm reminded that J'Bug's Kitchen Antics is all about every day food for every day people and it's obvious this menu choice is far from gourmet. I make no apologies and hold my head high. Don't you think it takes a lot of intestinal fortitude (balls) to post chili dogs on a blog in the first place?
You see, every so often I try to cook for my audience of one and he's more into chicken gizzards and clam strips than he is a prissy smoked salmon tart. If you want to know the truth, he looked forward to last night's dinner all week.
I'd never had a chili dog in my whole long life before I married the Big Guy and although I may be wrong, I think they're more of an American institution than a Canadian one. I needed some help in coming up with a recipe so I looked to the studmuffin at Foodnetwork (Tyler Florence) for the goods. What you see is his version. The chili itself is about as different as one can get in comparison to the spiced up tex/mex version we're used to around these parts. This one's got more sweet than heat and while I wouldn't want a bowl of it, I have to admit it went well with the dogs.
As you can see from this photo of the Big Guy's plate, he was extremely happy with the results. By the way, I apologize for the blur but it was all I could do to snap a shot before he grabbed his plate out from under the tripod.
Chili for Chili Dogs (adapted from Tyler Florence at Foodnetwork.com)
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 pound extra lean ground beef
1 tablespoon chili powder
1/2 teaspoon red pepper flakes (optional)
Salt and fresh ground black pepper
2-1/2 cups ketchup
2 tablespoons prepared yellow mustard
Heat large sauté pan over medium heat. Add olive oil and when shimmering add onion and garlic. Sauté, stirring occasionally until onion is softened. Add ground beef, breaking it up with a fork as it cooks. When the meat is nicely browned (about 10 minutes), add chili powder and red pepper flakes. Cook another minute, stirring constantly, then add ketchup and yellow mustard. Bring to a boil, reduce heat to a slow simmer and cook for 10 to 15 minutes until very thick. Taste for seasoning, adding salt and pepper as required.
4 good quality hot dogs
4 hot dog rolls
Chopped red onion, chopped jalapeno peppers
Grated cheddar cheese
To complete sandwich, cook hot dogs on grill until well heated through. Warm buns until toasty. Top buns with grilled hot dogs, add chili and garnish with onions, peppers and cheese. Download Chili for Chili Dogs
A year ago - Mediterranean Style Stuffed Peppers