This one is for my friend Steph and my dad, who are the only two people I know who love hotdogs as much as I do.
It’s surprisingly difficult to get a good chili dog on the west coast. It’s like people out here don’t know what’s good. I made chili dogs recently for some buddies, we’re all from Michigan, and a conversation ensued surrounding which hotdogs are the best. Kowalski won. These chili dogs I made with Hebrew Nationals, which are a good substitute for the Kowalski, nice spicy flavor, good snap.
I also made my own chili for them, because even though it might be surprising coming from a person who loves hotdogs as much as I do, I don’t much care for eating food out of cans. I tried to make it as much like real coney dog chili as possible, all nice and brown and meaty. I succeeded pretty damned well, though I put a few things in that I’m sure aren’t in the real recipe (see: beer and worcestershire). Also, I don’t have a grill and I don’t believe in boiling hotdogs, so I broiled them. I served them the real coney way, with mustard and diced onion. Booyah, healthy west coasters with your organic wheatgrass and sprouts and shit. This is how we do it in the midwest.
Pack or two of hotdogs, I used Hebrew Nationals, if you’re in Michigan, get Kowalskis for the love of all that is holy.
Pack or two of hotdog buns
1 lb ground beef, I used 85/15
1 medium onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
1/3 cup beer, I used IPA because Dom was about to drink one
2 tsp chili powder
2 tsp cumin
1 1-1/2 cups water
3 tbsp yellow mustard
3 tbsp ketchup
1 tbsp worcestershire
1 tsp sugar
salt and pepper
Method: In a saucepan on medium heat, brown the beef with the onions and garlic, about 10-15 minutes. Then put in everything else, cover and simmer for at least an hour. Toward the end, I mashed mine with a potato masher because I wanted the beef to be all tiny and crumbly like coney chili.
Broil the hotdogs for 10-15 minutes, until they’re toasty and a little blackened. Serve with mustard and diced onions.