After eating light and healthy for several days in a row (it’s funny what an upcoming physical appointment with a doctor will do for your eating and drinking habits), it was time for something not so light and healthy. So, when I want to splurge, I go for beef and cheese. Beef and cheese does it for me everytime (and since the cholesterol results came back fine, bring it on!). But instead of my usual burger, I opted for another American classic, the chili cheese dog.
I love a good chili cheese dog, from the tiny chili cheese pups from Krystals, to the footlong from Sonic, to the really good ones at the those fancy hot dog stands. So, Tyler’s Chili Cheese Dogs from Eat This Book: Cooking with Global Fresh Flavorssounded like a dream come true.
These were good, just what I had in mind. Now, the topping felt, and tasted, a little more “Manwichy” than chili to me, but that was okay. Nothing better than a beefy hot dog, topped with more beef, and then topped with cheese. And speaking of healthy, which we were several paragraphs back, these were made with grass-fed beef hot dogs, grass-fed beef hamburger, whole wheat buns, and organic whole milk cheddar from happy grass-fed cows, so I think it was healthy afterall!
Chili Cheese Dogs
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar
To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.
This will be my entry for this week’s Tyler Florence Fridays!