Recipe
South of the Border Dogs
Serves:
Ingredients:
8 Kosher hot dogs (4 hot dogs to a pound)
4 tablespoons salted butter, at room temperature
8 fresh sub rolls – top sliced Chili (see recipe)
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Fiesta Sauce (see recipe)
Fresh cilantro leaves, for garnish
Siracha sauce, for serving
For Fiesta Sauce:
½ cup finely chopped fresh cilantro
¼ cup mayonnaise
Siracha sauce to taste
Zest and juice of 1 lime (or more to taste)
Kosher salt and freshly ground black pepper
For Chili:
2 pounds ground sirloin beef
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
¼ cup chili powder (or more to taste)
Sea salt and freshly ground black pepper to taste
2 15-ounce cans red kidney beans, partially draineda
4 tablespoons salted butter, at room temperature
8 fresh sub rolls – top sliced Chili (see recipe)
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Fiesta Sauce (see recipe)
Fresh cilantro leaves, for garnish
Siracha sauce, for serving
For Fiesta Sauce:
½ cup finely chopped fresh cilantro
¼ cup mayonnaise
Siracha sauce to taste
Zest and juice of 1 lime (or more to taste)
Kosher salt and freshly ground black pepper
For Chili:
2 pounds ground sirloin beef
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
¼ cup chili powder (or more to taste)
Sea salt and freshly ground black pepper to taste
2 15-ounce cans red kidney beans, partially draineda
Directions:
Directions:
Grill the hot dogs just until they are plump and slightly charred; set aside.
Butter the outsides of the sub rolls and grill them until just golden brown.
Layer a spoonful of the chili on the bottom of each roll followed by a grilled hot dog. Top with the avocados, tomatoes, onions, jalapenos and top
with Fiesta Sauce. Garnish with some cilantro leaves and pass the Siracha Sauce.
with Fiesta Sauce. Garnish with some cilantro leaves and pass the Siracha Sauce.
For Fiesta Sauce:
Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended
.
For Chili:
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.
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