Chili Dogs
By Paula Deen
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Difficulty: Easy
Prep time: 10 minutes
Cook time: 1 hour 5 minuts
Servings: 4 dogs
Ingredients
- 2 tablespoons all purpose flour
- 1/4 cup or other chili spice Paula Deen's Southern Chili Spice
- 4 cloves minced garlic
- 3 chopped onions
- 1 lb hot bulk sausage
- 3 lbs ground chuck
- 1 cup grated cheddar cheese
- 4 hot dog buns
- 4 hot dogs
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 2 (28 oz) cans chopped whole tomatoes
- 3 (16 oz) cans kidney beans
Directions
Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.
Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese.
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COWBOY DARNELL
Christine Hall-Sizemore
Christine Hall-Sizemore
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