Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.Yield:
12 Hot Dogs
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 jalapeño pepper, finely chopped
1 pound 85% lean ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14.5-ounce) can petite diced tomatoes
3 tablespoons tomato paste
1/2 teaspoon sea salt
1/4 tespoon ground black pepper
12 all-beef hot dogs
Sliced fresh jalapeño peppers, optional
1 1/2 cups shredded extra-sharp cheddar cheese
- Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the beef, chili powder, cumin and oregano; cook, breaking up into smaller pieces, until no longer pink, 4 minutes. Add the diced tomatoes and tomato paste, bring to a simmer, cover, reduce the heat to medium-low and cook, stirring occasionally, 25 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon salt and pepper; keep warm.
- Heat a nonstick grill pan over medium. Using a knife, make several shallow slits on each hot dog then place in pan. Cook the hot dogs, turning occasionally, until well marked and heated through about 7-8 minutes.
- Place a hot dog in each bun and top with some of the chili, 2 tablespoon of the cheese and jalapeño slices if using.
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