Home-Made Chili Dogs
Ingredients
- Extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 pound lean ground beef
- 2 1/2 cups ketchup
- 1 tsp chili powder
- Kosher salt & freshly ground black pepper
- 4 all-beef hot dogs (recommended: Bar S)
- 4 hot dog rolls
- 1/2 cup grated Cheddar
Directions
Put a skillet over medium heat and drizzle in a 2-count of olive oil. When
the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft
and translucent, about 5 minutes. Add the ground beef, breaking it up
with the back of a spoon, and cook until nicely browned, about 10 more
minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15
until thickened. Season with salt and pepper.
While the chili is cooking, get the grill going. Place a large grill pan on 2
burners over medium-high heat or preheat and outdoor gas or charcoal
barbeque and get it very hot. Take a few paper towels and fold them
several times to make a thick square. Blot a small amount of oil on the
paper towel. Then carefully wipe the hot grates of the grill to make a
nonstick grilling surface.
Bring a pot of water up to a simmer and parboil the dogs for about 5
minutes. Take them out of the water, pat them dry, and grill them just
long enough to mark them. (That’ll give them a grilled flavor too.) Brush
the insides of the rolls with olive oil and lay them face down on the grill,
cook until toasty. To serve, put a dog in each roll and top with the chili
and some Cheddar.
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