Griddle Chili Dogs
Serves 8 Time: 40 minutes Difficulty: Intermediate
Ingredients
For the Hot Dogs:
- 8 all beef hot dogs
- 8 hotdog buns
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 large white onion, diced
For the Chili:
- 1 ½ pounds ground beef
- 1 white onion, diced
- 2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- ¼ cup ketchup
- 1 (14.5-ounce) can tomatoes, diced, or crushed
- 2 tablespoons mustard
- ¼ cup water
- 1 jalapeno, diced
- Salt and pepper, to taste
- Vegetable oil, for the griddle
Directions
- Preheat griddle to medium heat, add a small drizzle of vegetable oil. Add onion, jalapeno, garlic powder, and cumin. Cook for 5 minutes or until vegetables are soft and translucent.
- Add the ground beef, breaking up with spatulas. Season with salt, pepper, and chili powder. Cook until beef is browned and fully cooked.
- Stir in ketchup, tomatoes, and mustard. Let the chili reduce on the griddle top until thickened. If the chili gets too thick, add a couple tablespoons of water to thin it out. Once 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 olive oil to the griddle and roll the hotdogs around 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.