Chili Cheese Dogs |Cooking With Amanda

Fall is one of my favorite times of the year. Apple orchards are loaded with fresh, delicious apples. Pumpkin, cinnamon and nutmeg are dominating the baked goods scene. Football is in full force. Oh, and how can I forget the state fairs? Yup, Fall is pretty much awesome.

One of my favorite things about going to football games and state fairs is the food. Granted, most of that food is fried, but how many times are you going to get to try a fried grilled cheese sandwich or a deep-fried chocolate chip burrito?

Although fried food can be delicious (ahem, I'm looking at you, Southern fried pickles), today's post highlights a classic when it comes to football game and fair foods. After all, games and fairs just wouldn't be the same without classic chili cheese dogs!

The chili for these hot dogs is incredibly simple to make, and this recipe makes enough for leftovers, too. Ground beef, onions and a ton of spices combine to create what I consider the perfect chili for on top of a grilled hotdog. Of course, you could also go with chili cheeseburgers, chili nachos, chili baked potatoes, throw it on top of my grilled sweet potatoes, or use it to make these baked chili cheese fries even more epic (and less vegetarian). This list could go on forever!

This is seriously one of those recipes that you will want to bookmark and re-visit often. When I make a batch of this chili, I typically freeze about half of it right away. That way, I've got easy dinners ready to go in a couple of weeks or whenever I'm in the mood for chili again.

The key to this recipe is making sure to chop the ground beef very finely. I make this chili in a medium-sized Dutch oven, and I shred the beef into small pieces as it goes into the pot. Once the beef and chicken stock are added, I then grab a whisk and stir the pot vigorously to help break apart any remaining pieces of ground beef.

There are a lot of spices in this recipe, and each one adds a very important layer of flavor. Don't be tempted to cut corners and skip any of the spices. Also, I like to include a bit of a secret ingredient at the end. Bourbon. Yup, bourbon! Once the chili has simmered for a bit, I add in a splash of bourbon along with a splash of hot sauce. The bourbon adds a fun depth of flavor, but don't worry, it doesn't overtake the recipe or anything. Trust me on this one!

So here's to football games, state fairs and classic chili cheese dogs!

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Homemade Hot Dog Chili Recipe

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Ingredients

2 tablespoons olive oil
1 medium white onion, finely diced
3 cloves garlic, minced
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon coriander powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
3 tablespoons tomato paste
1 tablespoon worcestershire sauce
1/2 teaspoon sugar
4 cups chicken stock
1 1/2 pounds lean ground beef, 80/20
1 tablespoon hot sauce
1 tablespoon bourbon

Directions

In a medium-sized Dutch oven, heat olive oil over medium heat until hot. Add the diced onion and garlic. Sauté until onions are soft and slightly translucent (~5-6 minutes), stirring occasionally.
Reduce heat to low and add the chili powder, cumin, salt, coriander, paprika, oregano, tomato paste, Worcestershire sauce and sugar. Stir and cook for 3-4 minutes, stirring occasionally.
Add chicken stock and ground beef. Use a whisk to break up ground beef into pea-sized (or smaller) pieces. Bring mixture to a simmer over medium-high heat.
Reduce heat to low and cover pot; cook for 75 minutes, stirring occasionally.
Add hot sauce and bourbon; simmer (lid removed) over medium heat until chili has thickened (~10-15 minutes).