A site called Simply Recipes sent me a recipe for chili dogs yesterday. It gave me the perfect idea for what to do with the trimmings from the ribeyes that were the centerpiece of Wednesday’s dinner. We used Johnsonville brats because we like them and they were on sale. I made up my own chili recipe:
Chili dogs
½ medium onion, chopped
2 cloves garlic, minced or pressed
6 oz. steak trimmings (or ground beef)
14 oz. tomato sauce
1 heaping tbsp tomato paste
chili powder
salt and pepper to taste
hot sauce (sriracha or Tabasco, your choice)
Hot dogs, brats or sausages (your favorites)
Hot dog buns
¼ cup red onion, chopped fine
grated cheese (any kind you like)
Heat some olive oil in a skillet. Add onion and sauté 5 minutes. Sprinkle with a pinch of salt. Add garlic and sauté 1 minute. Add beef, sprinkle with salt, and brown it well stirring occasionally, 15 minutes.
Add tomato sauce, tomato paste, chili powder, salt and pepper and bring to a simmer. Cook uncovered until reduced to your desired thickness of texture. I cooked mine for probably 2 hours, wanting to get a really thick textured chili that will live on top of a brat. Taste. Adjust. Add hot sauce to taste.
Cook hot dogs or sausages whatever way you prefer. Grill the buns a bit if you wish. Put it together: dog in bun, chili on top, onion and cheese to finish. We decided to go with a baguette which, when fresh from the bakery, is very pliable. I cut and sliced it in such a way as to have something resembling a hotdog bun.
Chili dogs
½ medium onion, chopped
2 cloves garlic, minced or pressed
6 oz. steak trimmings (or ground beef)
14 oz. tomato sauce
1 heaping tbsp tomato paste
chili powder
salt and pepper to taste
hot sauce (sriracha or Tabasco, your choice)
Hot dogs, brats or sausages (your favorites)
Hot dog buns
¼ cup red onion, chopped fine
grated cheese (any kind you like)
Heat some olive oil in a skillet. Add onion and sauté 5 minutes. Sprinkle with a pinch of salt. Add garlic and sauté 1 minute. Add beef, sprinkle with salt, and brown it well stirring occasionally, 15 minutes.
Add tomato sauce, tomato paste, chili powder, salt and pepper and bring to a simmer. Cook uncovered until reduced to your desired thickness of texture. I cooked mine for probably 2 hours, wanting to get a really thick textured chili that will live on top of a brat. Taste. Adjust. Add hot sauce to taste.
Cook hot dogs or sausages whatever way you prefer. Grill the buns a bit if you wish. Put it together: dog in bun, chili on top, onion and cheese to finish. We decided to go with a baguette which, when fresh from the bakery, is very pliable. I cut and sliced it in such a way as to have something resembling a hotdog bun.
1 comment:
I saw that post on Simply Recipes the other day too! I had lunch at Ted's that same day.. of course I had to get the chili dog! Yours looks and sounds great! Hope you guys are having a good weekend!
Post a Comment