30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili Dogs
Chili Dogs
Chili Dogs
⏱1h 30m
👥4
🔥850 cal
Hard
🍽️Mexican
An elevated chili dog experience featuring spicy chorizo, a rich chili base, and homemade pickled red onions. This version focuses on complex flavors and high-quality ingredients.
An elevated chili dog experience featuring spicy chorizo, a rich chili base, and homemade pickled red onions. This version focuses on complex flavors and high-quality ingredients.
Prepare Pickled Red Onions: Combine Apple cider vinegar, Water, Sugar, and Salt in a small saucepan. Bring to a simmer and stir until Sugar and Salt are dissolved. Place Red onion in a jar and pour the hot liquid over it. Let cool and pickle for at least 30 minutes.
In a large pot or Dutch oven, heat Duck fat over medium heat. Add Yellow onion and Garlic and cook until softened, about 5 minutes.
Add Chorizo and cook, breaking it up with a spoon, until browned. Add Ground bison and cook until browned. Drain off any excess grease.
Deglaze the pot with Dry red wine, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
Stir in Pinto beans, San Marzano tomatoes, Dark chocolate, Chili powder, Smoked paprika, Cumin, Mexican oregano, Sea salt, and Black pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
While the chili simmers, grill or boil Artisan pork and beef hot dogs according to package directions.
Place Hot dogs in Pretzel buns. Top with Chili, Pickled Red Onions, Crumbled queso fresco, and Fresh cilantro.
Ingredients
4
88Artisan pork and beef hot dogs
88Pretzel buns
2 tbsp30 mLDuck fat
11Yellow onion-finely diced
2 cloves10 mLGarlic-minced
8 oz225 gSpanish chorizo-removed from casing and crumbled
1 lb450 gGround bison
1 (15 oz) can425 gPinto beans-drained and rinsed
1 (28 oz) can794 gSan Marzano tomatoes-crushed by hand
1/4 cup60 mLDry red wine
2 tbsp30 mLDark chocolate-finely grated
2 tbsp30 mLChili powder
1 tbsp15 mLSmoked paprika
1 tsp5 mLCumin
1/2 tsp2.5 mLMexican oregano
SaltTo tasteSea salt
PepperTo tasteBlack pepper-freshly ground
11Red onion-thinly sliced
1/2 cup120 mLApple cider vinegar
1/4 cup60 mLWater
1 tbsp15 mLSugar
1/2 tsp2.5 mLSalt
As neededAs neededCrumbled queso fresco
As neededAs neededFresh cilantro-chopped
Equipment
Large pot or Dutch oven
Skillet
Small saucepan
Jar for pickling onions
Grill or pot for boiling hot dogs
Instructions
Prepare Pickled Red Onions: Combine Apple cider vinegar, Water, Sugar, and Salt in a small saucepan. Bring to a simmer and stir until Sugar and Salt are dissolved. Place Red onion in a jar and pour the hot liquid over it. Let cool and pickle for at least 30 minutes.
In a large pot or Dutch oven, heat Duck fat over medium heat. Add Yellow onion and Garlic and cook until softened, about 5 minutes.
Add Chorizo and cook, breaking it up with a spoon, until browned. Add Ground bison and cook until browned. Drain off any excess grease.
Deglaze the pot with Dry red wine, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
Stir in Pinto beans, San Marzano tomatoes, Dark chocolate, Chili powder, Smoked paprika, Cumin, Mexican oregano, Sea salt, and Black pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
While the chili simmers, grill or boil Artisan pork and beef hot dogs according to package directions.
Place Hot dogs in Pretzel buns. Top with Chili, Pickled Red Onions, Crumbled queso fresco, and Fresh cilantro.
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