Hot Dog Chili

• 1 tbsp vegetable oil
• 1 lb ground pork
• 1 ½ lb ground beef (80/20)
• 2 tsp minced garlic
• 1 small sweet onion, diced
• 2 tbsp Worcestershire sauce
• 1 tbsp hot sauce
• 2 tbsp plus 2 teaspoons chili powder
• 1 tsp dry mustard
• 1 tsp onion powder
• 1 ½ tsp cumin
• 1 (15-oz) can pinto beans
• 1 (15-oz) can kidney beans
• 1 ½ c ketchup
• ½ c yellow mustard
• 3 tbsp water
• 3 tbsp tomato sauce

Toppings:

• Shredded cheddar cheese
• Chopped green onions
• Sour cream
• Fritos® or Tortilla chips

Heat the oil in a large Dutch oven set over medium heat. Add in the ground beef, ground pork, minced garlic, and diced onions.

Brown the meat using a wooden spoon to break it up into little pieces. Cook until the meat is cooked through.

Add in all the seasonings and spices. Stir to combine.

Add in the can of pinto and kidney beans, ketchup, mustard, and water. Stir to combine and reduce the heat to low.

Simmer the chili for at least 30 minutes, or until thickened.

Serve hot over hot dogs or on its own with desired toppings such as cheese, green onions, sour cream, or tortilla chips.

The Perfect Hot Dog (Two Ways):

Slice the hot dog down the middle vertically and either grill it or pan fry it. It gives a wonderful crisp to the hot dog and since it is sliced, it makes the perfect vehicle for the chili!

If you would prefer to boil the hot dogs, boil them in beer. Using 12-ounces of beer (your choice but I prefer to use a lager), bring the beer to a boil in a medium saucepan. Poke the hot dogs with a fork several times. Place the hot dogs in the boiling beer and boil for 5 minutes, or until heated through. An alternative to boiling would be to slowly simmer the hot dogs in the beer. This will allow more time for the hot dogs to soak up flavor. Either way, you can’t go wrong! Enjoy!

Recipe courtesy of Vera Stewart