INGREDIENTS
- 2 teaspoons olive oil
- 1 small yellow onion, minced
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 12 ounces ground bison
- One 14½-ounce can diced fire-roasted tomatoes
- 1 cup tomato sauce
- 1 teaspoon Worcestershire sauce
- Kosher salt, to taste
- 8 beef hot dogs
- 8 whole-grain hot dog buns
- Grated sharp cheddar cheese, for garnish
- Minced red onion, for garnish
- Chopped pickled jalapeños, for garnish
DIRECTIONS
1. In a 4½-quart Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sweat until translucent, 4 to 6 minutes. Stir in the chili powder, smoked paprika, cumin and cayenne, and cook until fragrant, 1 minute.
2. Add the ground bison and cook, breaking up the meat into small pieces with a wooden spoon until no longer pink, 5 to 7 minutes. Stir in the fire-roasted tomatoes, tomato sauce, and Worcestershire, and bring to a simmer. Cook, stirring occasionally, until thickened, 15 minutes. Season with salt.
3. While the chili simmers, heat a cast-iron skillet or grill pan over medium-high heat. Using a paring knife, cut a small “x” into each end of each hot dog to prevent the casings from bursting. Grill the dogs, turning as needed until lightly browned and swollen, 5 to 7 minutes.
4. Place each hot dog into a bun and spoon over the chili. Garnish with cheddar cheese, red onion, and pickled jalapeños, then serve.
These hot dogs will knock all of the other ones you have ever had out of the park. Also if you want to keep your hot dog casings from bursting then use a knife and place a small x in each end of the hot dog.
And if you cannot find ground bison then you can always substitute it for lean ground beef which will work just as well and taste just as good.
Have you tried this recipe? If so how did it come out? Do you have a great chili dog recipe that you want to share? We would love to hear it! Leave it in the comments below.
Photo & Article Source: Tasting Table
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