- 8 All Beef Hotdogs
- 8 Hotdog Buns
- 1 Cup of Grated Cheddar Cheese (for topping)
- 1 Tablespoon of Olive Oil
- 1 Large Yellow Onion, Diced (for topping)
- 1 1/2 Lb. of Ground Beef
- 2 Teaspoons of Ground Cumin
- 1 Tablespoon of Chili Powder
- 1 Cup of Ketchup (or substitute with one 14.5 oz. can of diced tomatoes)
- 2 Tablespoons of Mustard
- 1/4 Cup of Water
- 1 Jalapeño (Diced)
- Salt and Pepper to Taste
Add oil to griddle on medium heat. Add the onion, jalapeño, garlic powder, and cumin. Cook until it is soft and translucent.
Add the ground beef, breaking it up with the metal spatula.
Add salt, pepper, and the chili powder and cook until browned.
Stir in the ketchup (or diced tomatoes) and mustard.
Let the chili reduce on the griddle top until thickened. If the chili gets too thick just add a couple tablespoons of water to thin it out (if using diced tomatoes you probably won't need the extra water since it has more liquid already). When the chili is done, put it in a metal bowl and leave on the griddle top to keep warm.
Crisscross slice the hotdogs on two sides. Add some olive oil to the griddle and roll the hotdogs around in it to coat them. Cook until crispy on the outside.
Spread butter on the hotdog buns and toast on the griddle until golden brown.
Put the hotdog in the bun and top with hotdog chili, shredded cheddar cheese, and diced onions.