Instructions
- Prepare the Chili: In a heavy-bottomed pot, brown the Dry-Aged Ground Beef over medium-high heat. Drain off any excess grease.
- Add the Red Onion and Garlic to the pot and cook until softened, about 5 minutes.
- Stir in the Ancho Chili Powder, Guajillo Chili Powder, Smoked Paprika, Chipotle Powder, and Dark Chocolate. Cook for 1 minute more.
- Add the Crushed San Marzano Tomatoes and cooked Heirloom Kidney Beans. Bring to a simmer and cook for 60 minutes, stirring occasionally. Season with Sea Salt and Freshly Ground Black Pepper.
- Cook the Hot Dogs: Gently sauté the uncased Hot Dogs in a pan until browned and slightly crispy.
- Assemble the Dogs: Place each Hot Dog in a Potato Roll.
- Spoon a generous amount of Chili over each Hot Dog.
- Top with Applewood Smoked Bacon, Aged White Cheddar, Crème Fraîche, and Pickled Red Onions.
- Serve immediately.
