Serves:
Ingredients:
2 pounds ground sirlion
1 tablespoon vegetable oil
2 medium onions, Chopped 1 green pepper, diced 1 16-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1 cup ketchup
1/4 cup chili powder (or more to taste)
Sea salt and freshly ground black pepper to taste
2 15-ounce cans red kidney beans, partially drained 18 - 4 ounce all beef hot dogs
18 hot dog buns, top split
1 pound sharp cheddar cheese, grated
1 Vidalia onion, finely diced
Directions:
In a
large pot, cook ground chuck in vegetable oil until browned. Add
onions and green pepper and brown lightly.
Add
tomatoes, tomato sauce, ketchup, chili powder, salt and pepper.
Simmer, uncovered for about 30 minutes, stirring occasionally.
Add
kidney beans and simmer an additional 15 minutes.
Working
in batches, grill the hot dogs, turning occasionally, until lightly
blistered and warmed through, about 8 minutes per batch. Transfer to
a platter.
Working
in batches, place the hot dog buns, cut sides down, grill until
lightly toasted, about 1 minute per batch. Place the hot dogs inside
the buns.
Top each
hot dog with about 1/4 cup chili and sprinkle with the cheese and
onion.
Serve
immediately.
Yield:
18
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