Monday, November 3, 2008

Chili Cheese Dogs


* 1/4 cup extra-virgin olive oil
* 1 medium onion, chopped
* 1 pound lean ground beef
* 1 cup ketchup
* 1 teaspoon chili powder
* 1 tablespoon prepared yellow mustard
* Kosher salt and freshly ground pepper
* 4 all beef hot dogs, about 1/2 pound
* 4 hot dog rolls
* 1/2 cup shredded Cheddar


To make the chili: Heat a skillet over medium flame and add 2
tablespoons of olive oil. When the oil gets hazy, add the onion and
cook, stirring, until they are soft and translucent, about 5 minutes.
Add the ground beef, breaking it up with the back of a spoon, and cook
until nicely browned, about 10 minutes. Stir in the ketchup, chili
powder, and mustard; simmer for 15 minutes until thick; season with
salt and pepper.

For the hot dogs: While the chili is cooking: place a large grill pan
on 2 burners over medium-high heat or preheat an outdoor gas or
charcoal barbecue and get it very hot. Brush the grates with oil to
keep the hot dogs from sticking. Parboil the dogs first before
grilling: bring a pot of water to a boil and cook the hot dogs for
about 5 minutes. Remove from the water and grill the hot dogs just
long enough to give them grill marks. Brush the insides of the rolls
with the remaining oil and place them face down on the grill until
toasty. To serve, top each hot dog with the chili and some Cheddar

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