Chili Dog

Whoever invented the chili dog, a hot dog in a bun smothered with chili and sprinkled with cheese and onions, should be given a medal. Messy, spicy, filling, did I say messy? Some claim that you can actually eat it with your hands. Maybe, if it’s right off the grill, and you don’t have much chili on it, and the bottom is wrapped in foil or wax paper. If you do attempt such a thing, for goodness sake don’t wear white. I personally have never had much luck with these without utensils, and even then if I’m thinking ahead I’ll tuck a paper napkin in my shirt.

Chili dogs are great for summer cookouts; you can make the chili ahead and all you have to do is grill the hot dogs and buns long enough to get some char marks. They cook up quickly and can feed many, and happily, and are perfect with a tall glass of lemonade, or a frosty beer.

Chili Dog Recipe

The chili recipe makes enough chili for 16-20 hot dogs, which may seem like a lot, but you're just getting a large spoonful with each dog. So, if you have fewer people to cook for, just use the leftover chili as a stand-alone-dish for later. If you're feeding more, just double the chili recipe. You'll be happy you made a big batch. A note on the hot dogs, get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package.

Ingredients

• 1/2 pound bacon, cut into small pieces
• 1 large onion, chopped
• 2 pounds ground beef
• 4 chopped garlic cloves
• 16 ounce can of tomato sauce
• 1 cup beef broth
• 2 Tbsp molasses or honey
• 2 Tbsp sweet paprika
• 1 Tbsp ground cumin
• 1 Tbsp chili powder
• 1 teaspoon cayenne (optional)
• Salt
• As many hot dogs as you have people to serve
• Buns for the hot dogs
• Chopped red onion, for garnish
• Shredded cheddar (or jack) cheese, for garnish

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