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Chili dogs II

Ingredients
1 lb ground beef
1 large onion, grated
1 Tbl flour
3 cloves garlic, pulverized
1 1/3 - 1 1/2 oz Guajillo chile pods
1 Tsp cumin seed
1 Tsp dried Mexican oregano, crumbled
1-2 Tbl hot sauce
water
salt
black pepper
peanut oil
pack of hot dogs - Nathan's
hot dog rolls
cheddar cheese, grated
Method
Remove the stems and seeds from the chiles. Warm the chiles and cumin seed by heating them in a heavy skillet over a medium flame. DO NOT ALLOW CHILES TO CHAR!

Transfer the chiles and cumin seed to a coffee grinder. Process the mixture into a fine powder.

In a Dutch oven, sear the ground beef in hot oil. With a slotted spoon, remove the beef then discard the grease. Return the beef to the pot.

Stir in the flour, ground chiles, cumin and Mexican oregano. Throw in the onions, garlic and hot sauce. Add enough water to barely cover the mixture. Season to taste with salt and pepper. Stir the pot until the ingredients are well incorporated. Bring the liquids to a boil, cover, cut the heat to a slow simmer and braise for 1 - 1 1/2 hours. Stir the pot - on occasion. The consistency of the chili should be thick, so as not to disintegrate the hot dog rolls.

Cook the hot dogs to your liking. For chili dogs, I poach them (below the simmer) entirely covered with water, never allowing the water to boil. Place the dogs into rolls, and top each dog with cheddar cheese. Ladle heaps of chili over the cheese.