Foot Long Chili Dogs with the Works

TOTAL TIME: 1 hr 15 min
Prep: 30 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds lean ground beef
  • 2 cups chopped yellow onion
  • 2 tablespoons minced garlic
  • 2 tablespoons chili powder
  • 2 teaspoons Essence, recipe follows
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (15-ounce) can whole peeled tomatoes, broken in pieces, with juices
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 2 cups water
  • 6 all-beef, foot-long hotdogs, cooked according to package directions
  • 6 foot-long hot dog buns, lightly toasted
    • EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
      • 2 1/2 tablespoons paprika
      • 2 tablespoons salt
      • 2 tablespoons garlic powder
      • 1 tablespoon black pepper
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Make the chili: Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, garlic, chili powder, Essence, cumin, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Taste and adjust seasoning, if necessary. Keep chili warm while you assemble the hot dogs.

      Place the hot dogs into the hot dog buns and spoon 1 cup of the hot chili over the length of the hot dog. Top with assorted garnishes to taste. Wrap in aluminum foil and/or butcher's paper if you intend to pass these for folks to enjoy at the ball park.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.