Hot Dogs with Chili and Cheese

July 24, 2007

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An easy-to-stir-together hot dog chili so good you can eat it by itself. Tuck this recipe away in your ‘Feeding the Five Hundred’ file. You can double, triple, or quadruple it for crowds. Sam

2 tablespoons olive oil
1 large onion, finely chopped (1 cup)
1 large green bell pepper, seeded and chopped (1 cup)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 pound ground beef
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) can tomatoes, drained and chopped
2 tablespoons tomato paste
1 (15-ounce) can kidney beans, drained
1 tablespoon dry sherry
1 tablespoon firmly packed dark brown sugar
8 hot dogs
8 hot dog buns
1/4 pound sharp Cheddar cheese, shredded (1 cup)

In a heavy skillet over medium heat, sauté the onion and bell pepper in the oil until tender, about 10 minutes. Add the chili powder and cumin and sauté until fragrant, about 3 minutes. Add the beef, garlic, salt, and black pepper. Cook, stirring, until the beef browns. Add the tomatoes, tomato paste, beans, sherry, and sugar. Reduce the heat to low and simmer, stirring occasionally, for 1 hour. Grill or broil the frankfurters until slightly blistered on all sides and heat the buns. Place the hot dogs in the buns, pour chili on top, and sprinkle with cheese.
Makes 8 servings.