Texas Chuck Wagon Chili Dogs |
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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 48 |
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Inspired by The Texas Tavern's chili dogs. Roanoke, VA. It is not their secret recipe. Ingredients:
1/2 lb dried pinto bean |
2 (14 ounce) cans beef broth, divided |
1 1/2 lbs 90% lean ground beef |
1 1/2 tablespoons butter |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (6 ounce) can tomato paste |
1/4 cup quality chili powder |
1 teaspoon salt |
1/2 cup water |
1 (15 ounce) can crushed tomatoes in puree |
1/2 teaspoon ground marjoram |
3/4 teaspoon crushed red pepper flakes |
1/4 teaspoon cayenne pepper |
hot dog, grilled |
hot dog bun, toasted |
grated cheddar cheese |
chopped onion |
Directions:
1. To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight.
2. Next day, drain and rinse the beans and put them in a pot with 1 1/2 cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour.
3. In a medium pot, brown the ground beef; drain off all the fat.
4. Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent.
5. Add in the garlic; saute for 1 minute.
6. Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well.
7. Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded.
8. If the mixture becomes too thick, add a bit more water or beef broth.
9. Assemble: place hot dogs in buns, top with chili, cheese, and onion.
10. Serve immediately.
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