Jun 15, 2011

Chili Cheese Dogs & Double Dunking Doozy

Please compose yourselves after witnessing my mind-blowing alliteration skills, at least long enough to check out the recipe for dinner from my previous post. Stick around for a bonus short video clip.

  • extra virgin olive oil
  • 1 lb ground beef
  • Worcestershire sauce
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • chili powder
  • tomato sauce
  • 6 hot dogs
  • 6 hot dog buns
  • butter
  • hot sauce
  • shredded cheddar
  1. Heat ~1 tbl of oil in a large skillet over med-hi heat. Add meat and season with salt & pepper. When beef is browned and crumbled, add ~2 tsp of Worcestershire sauce, onion, garlic, ~1 tbl chili powder and cook together ~5 mins. (note: season the beef well but go easy on the Worcestershire to keep dish from turning out salty.)
  2. Add ~1 cup of tomato sauce and reduce heat to low. While beef mixture simmers away, boil hot dogs for a few minutes, to warm through. Drain the water and return the pan or pot to med heat. Score the hot dog casings (cut little slits along the length of the hot dog). Melt 1 tbl of butter in the pan used to boil the hot dogs in then add ~1 tbl of hot sauce. Add the hot dogs back to the pan to brown and crisp the casings in the hot sauce & butter.
  3. Fire up the broiler and toast hot dog buns. Place dogs in buns and top with chilli and lots of cheese. Put everything back under the broiler until the cheese is all melty & yummy. Get your grub on.
Now a sneak peak of the summer basketball camp I've been running out of my house. I think I'm on the verge of something big here folks.

1 comment:

  1. So delish looking. I'm making it. There, I said it. Bring on the goodness.

    Also, I've given my huz, the college basketball coach, your blog to follow H. Expect recruiting calls to begin shortly.


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