In a large pot or Dutch oven, heat Olive oil over medium heat. Add Onion, Red bell pepper, and Jalapeño and cook until softened, about 7 minutes.
Add Ground chuck and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in Black beans, Crushed tomatoes, Tomato paste, Chili powder, Smoked paprika, Cumin, Cayenne pepper (if using), Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
While the chili simmers, grill or boil All-beef hot dogs according to package directions.
Place Hot dogs in Brioche hot dog buns. Top with Chili, Shredded Monterey Jack cheese, Pickled jalapeños, and Sour cream.
Ingredients
4
88All-beef hot dogs
88Brioche hot dog buns
2 tbsp30 mLOlive oil
11Onion-diced
11Red bell pepper-diced
11Jalapeño-minced (seeds removed for less heat)
1.5 lbs680 gGround chuck
1 (15 oz) can425 gBlack beans-drained and rinsed
1 (28 oz) can794 gCrushed tomatoes
1 (8 oz) can225 gTomato paste
3 tbsp45 mLChili powder
1.5 tsp7.5 mLSmoked paprika
1 tsp5 mLCumin
1/2 tsp2.5 mLCayenne pepper (optional)
SaltTo taste
PepperTo taste
As neededAs neededShredded Monterey Jack cheese
As neededAs neededPickled jalapeños
As neededAs neededSour cream
Equipment
Large pot or Dutch oven
Skillet
Grill or pot for boiling hot dogs
Instructions
In a large pot or Dutch oven, heat Olive oil over medium heat. Add Onion, Red bell pepper, and Jalapeño and cook until softened, about 7 minutes.
Add Ground chuck and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in Black beans, Crushed tomatoes, Tomato paste, Chili powder, Smoked paprika, Cumin, Cayenne pepper (if using), Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
While the chili simmers, grill or boil All-beef hot dogs according to package directions.
Place Hot dogs in Brioche hot dog buns. Top with Chili, Shredded Monterey Jack cheese, Pickled jalapeños, and Sour cream.
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