How to Make the All-American Chili Dog
The All-American Chili Dog
From my earliest days at Shea Stadium in New York watching the Mets play baseball on those hot summer days to my family's backyard BBQs, the hot dog and especially the chili dog is, and will always be, an American classic.
Growing up in Carteret, New Jersey, we had Tommy's hot dogs. I always loved Tommy's chili dogs, and every time I'm back in my old town, I stop by for a few. And I know you have your favorite place to grab a dog, too, but here's my home-fix recipe when I'm not back in my old hometown or daydreaming that I'm back in my old stomping grounds, sitting at the baseball field eating a chili dog.
I hope you enjoy these as I do. It always brings me back to my childhood. I can still here me saying, "Hey Tommy... I'll take three with chili." And he'd say, "You want mustard on them?"
"Na... just chili, thanks."
- 2 Packs Hot Dogs, About 12 Hot Dogs
- 2 Packs Hot Dog Rolls, About 12 HD Rolls
- 2 lbs Ground Meat, Ground Beef
- 1 Carrot
- 1 Onion
- 3 Tbsp Chili powder
- 1 Tbsp White Pepper
- 1 Tbsp Paprika, Hungarian Paprika
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Mustard Powder
- 1 tsp Red Pepper Flakes
- 1 tsp Black Pepper
- 1 Can Tomato Paste
- 1/4 Cup Apple Cider Vinegar
- 2 Cups Beef Broth
Hot Dog Chili
- Begin by getting you carrot and onion chopped up or minced with a food processor. I use a food processor to make the vegetables fine. You can use a hand held one too. It's an easy process.
- Once the carrot and onion are chopped (minced) place them in a frying pan with olive oil and heat for about 4 minutes on medium heat till they begin to soften.
- Once the carrot and onion are cooked to softness, put in your ground beef and mix together as it heats. After a good mix, put the top on for five minutes and let mixture steam in pan.
- Once the vegetable meat mixture is cooked and browned, chop up any large pieces as it cooks. I use the food processor and make it fine as seem in the pictures below.
- Now it's time to add the spices. All of them go into the pot as you mix them into the meat mixture.
- Once the spices are added in and mixed around, pour in two cups of beef broth into the pan and the one can of tomato paste.
- Reduce heat to low and let chili mixture simmer in the pan for 45 minutes to an hour. This will give the ingredients a chance to mingle and dance and add the 1/4 cup of apple cider vinegar. Let simmer until you begin spooning the chili mix onto the dogs.
- Heat some water in a separate pot and bring to a boil. Toss in some hot dogs and let simmer for 5 minutes then turn off the heat. The hot dogs will continue to cook in the hot water, or you can grill them on a BBQ grill or oven skillet.
- Break out the hot dog buns and place hot dogs in them, spoon some chili on top. Some people like mustard, some diced onions and other's like melted cheddar cheese.
The Cooking ProcessClick thumbnail to view full-size
You did it! Play ball! Get your crew together for some chili dogs. and go watch a game. I hope you enjoy this chili recipe as much as I do. You can also put it on top of nachos or pasta. So enjoy and remember back to when you where at the ball field with your dad and mom singing that classic song by Jack Norworth, "Take me out to the ball game, take me out with the crowd, buy me some peanuts and Cracker Jack, I don't care if I ever get back."
The Drunken Chef