Chili Dogs need chili. Great Chili. Chili that is slow cooked until it is essentially liquid meat. Chili so good it makes you wonder why you want to mess with the hot dog.

And then you taste it, together with the bun and the dog and a mound of finely shredded cheddar and you know exactly why.

Because it’s awesome.


Mise en Place
STAPLES PRODUCE
4 dried ancho chilies 4 cloves garlic, minced
4 dried new mexico chilies 1 onion large, small dice
2 tsp cumin, toased and ground MEAT
1 tsp ground corriander 3 lbs 80/20 ground beef
1 tsp mex oregano
1 tbs kosher salt
1 tsp sugar
1 28 oz can, crushed tomato
1 bottle stout
2 cups chicken stock
canola oil

Equipment
1 pot or dutch oven
1 sheet pan
1 oven, 350
1 sauce pan
2 medium bowl
1 blender
1 strainer

Directions
Step Action
1 seed and tear chilies into strips and place on sheet pan
2 toast chilies in oven 4 minutes
3 evac chilies, and place in sauce pan
4 cover with chicken stock and bring to a boil, reduce heat to simmer, and cook 30 minutes
5 meanwhile, heat dutch oven over medium high heat and brown ground beef
6 when done, strain off excess fat, and evac meat to bowl
6 reduce heat to medium low and cook onions with a bit of salt and canola oil
7 while the onion cooks, pour chilie mixture into blender and blend till smooth
8 pour blended chilies through strainer and into bowl, you will need to use a spatula to push things around to get all the liquid out (leaving the solids behind)
9 add garlic to onions and cook 2 minutes
10 add tomato, beef, and spices to dutch oven stir in stout
11 start adding in chili mixture, I start with using about half then taste, then repeat. Usually i wind up using it all.
12 bring to boil and then reduce heat to medium low
13 cook, partially covered, till meat is fall apart tender 3-4 hours. stir occasionally
14 taste and adjust seasoning, likely you will need more salt
14 serve over hot dogs with a boat load of cheese.