What – a hot dog – sure why not! I get regular emails from Joy the Baker, the well-known American baker, and when I saw this recipe I thought I haven’t had one of these in years! I suddenly had a craving for them! When I compared it to my old recipe I decided the old had to go and to kick it up a notch with Joy’s recipe.
Of course there are many ways you can serve a hot dog such as making your own relish or sauerkraut, using different sauces or condiments. Making chili is only one way to serve up this favorite American fare, especially at sports events and summertime barbecues.
Dachschund Sausages, or what we now call hot dogs, were originally brought over by German immigrants back in the late 1800’s. The creator of the hot dog was Charles Dachshund. The classic method of cooking sausages in boiling water led to the name. In 1871 the first Coney Island opened and many are still open today. Their sauce does not even compare to this chili sauce which has a nice kick!
Chili Cheese Dogs
- 1 tbsp. olive oil
- 1 large white onion, chopped (save 1/2 cup for serving)
- 1 lb. ground beef
- 1-2 garlic cloves, minced
- 16 oz. can of tomato sauce
- 2 tbsp. honey
- 1-1/2 tbsp. sweet Hungarian paprika
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 1/2 tsp. cayenne powder
- salt and pepper to taste; I did not add as the sauce was seasoned perfectly
- 8 all-beef hot dogs and buns of your choice; I used pretzel rolls and toasted them, also Dearborn long hot dogs
- sharp cheddar cheese, shredded; or a cheese of your choice
- 1/2 cup onion from above
Cook the onion in a large skillet in the olive oil; about 5 minutes or so. Add the ground beef and garlic, breaking up the beef as it cooks. Cook until the beef is no longer pink; about 8 minutes. I like to drain off the fat before proceeding.
Add the tomato sauce, honey and spices and bring to a simmer.The above spices should be added to taste – I liked the way it tasted and did not change anything except I did not add salt and pepper. Simmer until the desired thickness is reached.
Boil 8 all-beef hot dogs just until warmed through. Place into buns and top with some warm chili, add shredded cheese of your choice and chopped onions. You could also fry them in a skillet with a little butter or cook them on the grill.
To slash your hot dogs for grilling follow these simple steps. Spear each hot dog with a skewer. Starting on one end slice the hot dog on the bias and then rotate it leaving your knife in place as you turn, until you’ve cut through the whole thing. Or you can make 4 or 5 slashes on each side of the hot dog, kind of looking like wings.
Joy suggests serving it with fritos, pickles and root beer. I used some Michigan products such as fritos chips, hot dogs from Dearborn Ham and A&W root beer.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/11/20/chili-cheese/
Not a holiday recipe but a simple craving I had this week after reading Joy’s email. I’m sure there are a lot of hot dog lovers out there (at least once in awhile like me) and they will enjoy this spicy chili sauce over a good old fashioned hot dog! Hope Angie @ Fiesta Friday, Petra @ Food Eat Love and Loretta @ Safari of the Mind will enjoy this American classic.