CHILI DOGS

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Directions

• Cook the ground beef and onions in a stockpot over medium heat, stirring frequently to break up the meat, until evenly browned, about 7 minutes. Add the tomato sauce. Stir in the diced tomato (with juices), chile pepper, and beef broth.
• Garlic, chilli powder, oregano, cumin, paprika, salt, black pepper, and cayenne pepper season the meat mixture. Stir to combine, then cover and bring to a low boil over medium heat. Reduce the heat to low and continue to simmer for at least 30 minutes, covered, stirring occasionally. The longer the chilli cooks, the better it tastes.
• After 30 minutes, taste and season with additional salt, pepper, and chilli powder if desired. Take the pan off the heat.
• Make the hot dogs while the chilli is simmering: Bring a pot of water to a rolling boil. Cook the hot dogs in boiling water for 3 minutes, or until heated through. You can also grill the hot dogs for about 3 minutes.
• To make the chilli dogs, cut the buns in half. Fry the buns in a hot, oiled skillet over medium-high heat until golden brown, about 1 1/2 minutes. Fill each fried bun with a hot dog. Garnish with additional toppings, if desired, after topping with 1/4 to 1/2 cup of chilli.
• The chilli dogs are best served fresh, but any leftover chilli can be refrigerated for up to 5 days or frozen for up to 2 months in an airtight container. Reheat the chilli in a saucepan over medium heat. Reheat the buns and hot dogs for 3 minutes or until warm in a preheated 180°C/350°F oven, then assemble the chilli dogs as directed above.