Yields:
8 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
Jump to recipeRee makes Ladd chili cheeseburgers all the time, but he loves a chili dog almost as much!
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Ingredients
For the chili:
- 1 Tbsp.
olive oil
- 1 lb.
ground beef
- 1
small yellow onion, finely chopped
- 1 Tbsp.
chili powder
- 1 tsp.
ground cumin
- 2
garlic cloves, finely chopped
- 1
canned chipotle chile pepper, chopped, plus 2 tablespoons adobo sauce
- 1/2 tsp.
kosher salt, plus more to taste
- 1/2 cup
dark lager
- 1
8-ounce can tomato sauce
- 1/2 cup
beef broth
- 1 Tbsp.
packed dark brown sugar
For the hot dogs:
Olive oil, for the skillet
- 8
all-beef hot dogs
- 8
potato hot dog buns
- 2 cups
grated cheddar cheese
Finely chopped white onion, for topping
Directions
- Step 1For the chili: Heat the olive oil in a large skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Add the yellow onion and cook, stirring, until it begins to soften, 3 to 4 minutes. Add the chili powder, cumin, garlic, chipotle, adobo sauce and salt and stir to combine and coat the meat.
- Step 2Add the beer and simmer until reduced by about half, 1 to 2 minutes. Stir in the tomato sauce, beef broth and brown sugar and simmer until the chili has thickened but is still slightly saucy, 8 to 10 minutes. Season with salt to taste. Keep the chili warm while you cook the hot dogs.
- Step 3For the hot dogs: Preheat the broiler. Brush a large cast-iron skillet with olive oil and heat over medium-high heat. Add the hot dogs and cook, turning occasionally, until browned and heated through, 4 to 5 minutes.
- Step 4Put the hot dog buns on a baking sheet and broil until toasted, about 1 minute. Place the hot dogs in the buns and top with the chili and cheese. Broil until the cheese melts, about 1 minute. Top with chopped white onion.
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