Chili Dog

Before Monday, I had never eaten a chili dog.

I didn’t care much for chili.  Chili dogs were just taking something I loved and topping it with something I’d have to choke back.  What was the point?

But I’m happy to say, I’ve evolved.

On Saturday I had some andouille burning a hole in my pocket, leftover from a gumbo that was delicious without crossing over to blogworthy. Next time. I had some chain meat I needed to grind and use.  I had some turkey stock squatting in valuable freezer real estate. So – chili:

yeah, i own this bowl. I know.

makes 1 honkin’ pot of chili

1 lb ground beef
1 large or 2 medium links andouille sausage, sliced thin (bacon would be a good substitute)
1 large onion, medium dice
1 stalk celery
4 garlic cloves, minced
3-4 corn tortillas, cut into 1″ x 2″ strips
1 tsp chili powder
1/2 – 1 tsp cumin
1 tsp smoky paprika
1/2 tsp cayenne
1 beer, i like dark best. Whatever you like.
4-5 cups stock (beef, chicken, vegetable, what have you)
1 28 ounce can of crushed tomatoes
1 roasted poblano pepper, medium dice
1 can petit diced tomatoes or 2 romas small diced*
1 large can of pinto beans, drained and rinsed
a few dashes of worchestire and lime juice
Bay leaf
salt and pepper to taste and more spices to taste

*I find when I want chili, romas are out of season

Heat large pot to medium-high and add ground beef with a couple pinches of salt and pepper.  Cook until brown, then remove meat, leaving drippings.  Add sausage and saute until lightly browned.  Remove.  Drop heat to medium low and add onions and celery, along with a pinch of salt.  Saute a few minutes, until lightly caramelized.  Add tortilla strips and more oil if needed.  When tortilla chips are crispy, add garlic and spices. Saute for 30 seconds to 1 minute.  Add 1/2 of the beer.  If you like beer add the whole beer.  If you really like beer, add a whole beer and open another one for yourself.

Scrape the brown bits off the bottom and cook until the beer is reduced by half.  Add stock. Bring to boil, reduce to simmer.  Add meat back, plus any juices that accumulated while resting. Add crushed tomatoes, and poblano peppers.  Add a couple pinches of salt. Add worchestire, lime juice, and bay leaf. Simmer for 1/2 hour.  Add beans and tomatoes.  Simmer for another 10-20 minutes. Taste for seasoning.  Adjust. Remove bay leaf before eating.  Freezes well.

Can be served with crema, cilantro, and cheddar cheese.  Or…

Go get some hot dogs, (I got mine from Gene’s, of course), make yourself some hot dog buns by shaping these differently, or buy them, if you’re not into that, char that dog on the grill or grill pan, and then –

I’ve since eaten two more of these.
As Todd said, “I have a lot of catching up to do.”
p.s. – this is (more or less) the last post taken with this phone
Chewed.                                           Belly – jank you very much.

Rest in peace, janky phone.


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