There are few things tastier than biting into a chili dog. This easy recipe is the best way to eat a hot dog with a soft bun, all-beef Fletcher’s hot dog, warm ground beef & bacon chili, and melted cheddar cheese.
Whether planning an easy weeknight meal, hosting a backyard barbecue or picnic, or cheering on the Mariners, classic chili dogs will always have a place on the menu.
INGREDIENTS
Chili:
4 slices Fletcher’s bacon, cut into small pieces
1 small white onion, minced
1 pound ground beef
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
8-ounce can of tomato sauce
½ cup beef broth
1 tablespoon honey
1 tablespoon paprika
½ tablespoon cumin
1 tablespoon chili powder
½ teaspoon cayenne (optional
Chili Dogs:
1 package Seattle Mariners Beef Franks
5 buns
Garnish: shredded cheddar cheese, chopped red onion
DIRECTIONS
Make the chili:
Heat a medium dutch oven or soup pot over medium heat. Fry the bacon until just before it gets crispy, then add the chopped onions, often stirring, until they begin to brown.
Add the ground beef and garlic, season with salt & pepper, and sauté, breaking up with a wooden spoon until it begins to brown, about 5 minutes.
Stir in the tomato sauce, beef broth, and honey. Add all the spices, including the cayenne, if you like things on the spicy side. Stir well. Bring to a simmer and turn the heat down to low. Cover and cook over low heat for 30 minutes.
Prepare your chili dogs:
Grill the hot dogs over medium heat until well-marked and heated, about 2 minutes per side. Warm the buns briefly.
Let’s eat! To serve, place a hot dog in each bun and top with chili, cheddar cheese, and red onions, if desired. Now have at it! Go, Mariners!
