Chili dogs are a
ballpark classic and for many people bring to mind fond memories of
games, (pro or little-league), and are just as much a part of summer as
lemonade and
watermelon.
James Coney Island is famous for them. They're, as named, a plain old
hot dog covered in chili. That's about the only consistant part. The below recipe is just a place to start. After that, the toppings are up to you. Many folks like
chopped onion on top, some people swear by
pickles, and many of them go for
cheese be it cheap
nacho goo or a quality aged
cheddar. Limited only by your creativity and your ability to stomach unusual
foods.
Chili Dog Sauce from http://www.recipecottage.com/sandwiches/chili-dogs02.html
An original version of the classic "Michagan" sauce for chili dogs.
Makes 8 servings.
1/2 lb. lean ground beef
I medium yellow onion-chopped fine
1 1/2 tbl. chili powder-or to taste
2 tsp. cumin-or to taste
1/2 tsp. cayenne pepper powder
1/2 tsp. dried red pepper flakes-to taste
salt-to taste
4 to 6 oz. tomato paste-according to taste
I cup water-more as needed
Over medium heat saute ground beef in a skillet glazed with small amount
of vegetable oil. When the meat is nearly cooked, drain off most of excess
fat. Add the onion, chili powder, cumin, cayenne pepper, red pepper and
salt. Saute for an additional 2 minutes. Add the tomato paste and water.
Simmer slowly for 10 minutes adding additional water as necessary. Stir
frequently. Spoon liberally over hot dogs and top with chopped sweet
onions.