It’s football season, and time to satisfy the pigskin fans in our family. It’s a challenge to come up with something new and inventive every week to satisfy the hungry fans in this family. Chili dogs are neither new nor inventive, but they offer hearty table fare that has earned a spot in our weekly rotation of football food fit for our crowd of fanatics.
The hot dog part of this equation is relatively easy for us – we usually buy whatever is on sale – but our favorites are Nathan’s or Sabrett hot dogs. Nathan’s Famous and Sabrett are both made from 100% beef and feature natural casings that deliver a satisfying “snap” with every bite. Both deliver a juicy, flavorful dog to stand up to the saucy chili.
Cooking the Hot Dogs
There are several ways to cook the dogs – each with its own benefits and unique characteristics. The first method is the easiest and delivers a tender, flavorful dog. Simply boil them in beer. This method will also keep your hot dogs fresher longer, and can be made on demand as guests are ready. Next, if they have the grill fired up for the occasion, you can grill the hot dogs. This imparts a lot of smoky goodness into the flavor profile and accentuates the texture by adding a bit more crunch. Dogs cooked on the grill are best eaten hot as soon as they come off the grill. Lastly, we also fry them in a dry pan or skillet. This produces an even crisper crust and crunch, sealing in all the juices.
The Chili Sauce
I grew up eating chili dogs at Arbetter’s Hot Dogs in Southwest Miami. There is still none better than Arbetter’s! This obviously led me to try to create chili dogs at home. But if you’ve ever tried adding regular chili to a hot dog, it’s not even close to acceptable for hot dog connoisseurs.
The most obvious difference is the absence of beans – NO beans. Hot dogs and beans were never meant to unite on your palette. A good chili sauce for hot dogs is just that – a sauce – no big chunks of meat to overpower the hot dog. I’ve tried several different recipes online, and below is one I adapted from several iterations.
Ingredients:
- 1 lb. ground beef (90/10)
- 1/2 cup water
- 4 ounces tomato sauce
- 1 tbsp. tomato paste
- 1/2 cup ketchup
- 2 tbsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. Worcestershire sauce
Instructions:
Cook the ground beef and water in a skillet or saucepan. The most important step in this recipe is to break the beef into pellet-sized pieces. I use a thick wooden spatula. Next, add the remaining ingredients and simmer until all the meat is thoroughly cooked. Continue to cook for approximately 15-20 minutes. The longer you cook, the thicker the sauce becomes. Cook until you reach your desired consistency.
Toppings
I usually include an assortment of toppings when serving – this way, everyone can customize their own dog. They include freshly shredded cheese, chopped onions, and my personal favorite, Cheez Whiz. Makes a messy mouthful, but delicious!
Additional Tips
If you like it a bit more tomatoey, add some more ketchup. If you prefer a bit of a kick, add a dash of cayenne pepper or your favorite hot sauce.