Chili Dogs

🧂 Ingredients

• 2½ lbs ground beef
• 1 large white onion

  (diced, or use yellow onion)
• 1 large red bell pepper

  (diced, seeds removed)
• 1 large Anaheim pepper

  (seeds removed, diced)
• 2 large jalapeno peppers

  (finely diced, seeds removed)
• 1 tablespoon garlic

  (minced)
• ¼ cup Worcestershire sauce
• 2 beef bouillon cubes
• 12 oz light beer

  (such as Coors, or use beef broth)
• 28 oz crushed tomatoes

  (San Marzano are recommended)
• 14.5 oz diced tomatoes

  (fire-roasted)
• 1 tablespoon tomato paste
• ½ cup white wine

  (or use more beef broth)
• 4 tablespoon chili seasoning

  (try my recipe or use your own)
• 1 tablespoon brown sugar
• 1 tablespoon chipotle pepper sauce
• ½ teaspoon each, salt & pepper

  (to taste)
• 32 oz dark red kidney beans

  (2 16-ounce cans, drained and rinsed)
• 16 oz chili beans

  (1 16-ounce can, drained and rinsed)
• 12 hot dogs

  (all beef)
• 12 hot dog buns

  (or hoagie rolls)
• ¼ cup cheddar cheese

  (shredded, optional for topping)
• ¼ cup red onion

  (finely diced, optional for topping)

Instructions

• 1 Place your Dutch oven over medium heat on the stovetop and brown 2½ lbs ground
  beef. Drain and discard any remaining grease.
  
  *If you are going to cook the chili in the oven, go ahead and preheat it to
  350°F (175°C).
• 2 Into the Dutch oven with the ground beef, add 1 large white onion, 1 large red
  bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, and 1 tablespoon
  garlic. Stir occasionally while cooking until the vegetables are nice and
  tender.
• 3 Add ¼ cup Worcestershire sauce, 2 beef bouillon cubes, and 12 oz light beer.
  Scrape the bottom of the Dutch oven with a wooden spoon while you stir to
  deglaze the pan.
• 4 Stir in 28 oz crushed tomatoes, 14.5 oz diced tomatoes, 1 tablespoon tomato
  paste, ½ cup white wine, 4 tablespoon chili seasoning, 1 tablespoon brown sugar,
  1 tablespoon chipotle pepper sauce, and ½ teaspoon each, salt & pepper.
• 5 Stovetop Method: Bring the chili to a boil and then reduce the heat to
  medium-low. Cover the pot and allow it to simmer for 1½ hours. Stir
  occasionally.
  
  Oven Method: Cover the pot and place it into the oven. Cook for 30 minutes.
• 6 Add 32 oz dark red kidney beans and 16 oz chili beans to the pot, replace the
  lid, and cook for another 30 minutes (either on the stovetop or in the oven).
• 7 Meanwhile, preheat your grill to medium-high heat and clean and oil the grates.
• 8 Once hot, place 12 hot dogs onto the grill over direct heat. Cook until heated
  through, about 2 minutes per side.
• 9 Remove the hot dogs to a plate or serving tray and turn off the grill. Then,
  place the 12 hot dog buns onto the still-warm grill to lightly toast them (about
  2 minutes).
• 10 Place one of the cooked hot dogs onto a toasted bun and top it with a generous
  scoop of chili. Add a sprinkle of ¼ cup cheddar cheese and ¼ cup red onion if
  desired and serve immediately.

Nutrition Info