The classic all-American chili dog is the perfect centerpiece for any backyard barbecue. Who doesn’t love a good chili dog? For this recipe, I thought we’d take it up a notch. Not only do we create the perfect New York street-style chili, but we stuff a 100% all beef dog with cheese and serve it with bacon! Trust me when I tell you, this puppy is a flavor explosion in your mouth.
Although this recipe is extremely easy, I highly recommend that you read through all the steps in full before starting. Timing is key to a lot of this and you will be using some equipment multiple times. So, let’s get started.
- 100% All Beef Hot Dogs
- Hot Dog Buns
- Friday Night Simply Spicy Mayo
- Yellow Sweet Mustard
- 1 Finely Diced White Onion
- 2 Finely Minced Garlic Cloves
- 1/2 Tbsp Ground Cumin
- 1/2 Tbsp Chili Powder
- 1/2lb 80/20 Ground Beef
- 1 Tbsp Worcestershire Sauce
- 1 Can Tomato Sauce
- 1 Can Chopped Tomatoes
- 1 Tsp Sugar
- 1/2 Tbsp Dried Oregano
- Kosher Salt
- Fresh Ground Pepper
- Preheat your oven to 400 degrees. Place Bacon on a baking pan with a rack to drain the grease. This allows the bacon to cook better and keeps your dogs and buns from touching the bacon grease directly in later steps. Cook the bacon for 20 minutes (or until crispy). Take out of the oven and remove the bacon onto some paper towels to cool. Keep the baking pan handy.
- Prepare your buns by wiping a liberal amount of my Friday Night Simple Spicy Mayo inside. Then, set the buns on the baking pan — do NOT put it in the oven yet. Leave the oven on as well.
- Bring a pot of water to a rolling boil. Drop your dogs into the water and turn the heat down to medium. Let the dogs cook a minimum of five minutes and then turn the heat off. The longer you cook them the better they get. Once you drop the dogs in the water, start working on the chili.
- While your dogs are boiling, let's make the chili. The key to this chili is the timing in which you add each ingredient.
- Bring a sauce pan up to temperature on medium to high heat. Add a tablespoon of olive oil. Place the Onion into the pan and fry until translucent. Then, Add the Garlic, Cumin and Chili Powder. Stir in well and fry for about a minute or until it becomes extremely aromatic. Next, add the ground beef and brown. Add a pinch of salt as the meat browns.
- Once your meat is browned, add the Worcestershire and Tomato Sauce. Mix well with the meat and vegetables and let cook for about a minute or two. Then, add the tomatoes, stir well and let cook for about 3-4 minutes. Finally, add the Sugar, Oregano and season with Salt & Pepper. Stir well and let cook for another 1-2 minutes.
- Take off the heat and let the residual heat continue to simmer the chili.
- Using a pair of tongs, remove the dogs individually from the water. Place on a plate or hold the dog steady while you use a paring knife to cut a shallow slit down the center of the dog. Stuff this slit with some Extra Sharp Cheddar Cheese. Then, place the dog on the baking pan along with your buns. Repeat for all your dogs.
- Place the baking pan, with your buns and cheese stuffed dogs, into the 400 degree oven for two minutes. The buns should heat nicely while the Friday Night Simple Spicy Mayo absorbs into the bread. The cheese will melt nicely into the interior of the dog and the re-heated bacon grease will help flavor the bun.
- Place your cheese filled dog into a bun. Add a line of ketchup down each side of the dog. Slide a piece of bacon into the bun on each side of your dog. Top with your Chili. Then, apply Mustard using a standard New York zig-zag pattern. Serve and enjoy.