Tuesday, August 5, 2014

Chili Dog Chili

This recipe was inspired by left overs.  We had come home from vacation and had an open package of chedderwurst brats and an open pack of hot dogs.  I decided that chili dogs were in order, but I was out of hamburger.  I decided to grind up the brats & hot dogs and use them for the meat!  The result was a really delicious rich mildly spiced chili that we slathered over oven roasted potatoes, cheese and ranch dressing.  It was really amazing, I'm here to tell you!


Chili Dog Chili
makes 6-8 servings
1 pack cheese brats OR 2-3 brats and 4-5 hot dogs, whatever you have on hand, about a pound of meat.
1/2 onion fine diced OR 1t onion powder OR 1t dehyd onion
1 can tomato puree or crushed tomatoes
1 T tomato paste
1/2 c salsa
1/4 c Franks Red Hot hotsauce
1/2 t. cumin
1 1/2 t chili powder
1/4 t oregano flakes
1 cans beans drained & rinsed (I used pinto and light red kidney beans)
1 t kosher salt
pepper to taste

Grind or chop up hot dogs & brats very fine, like ground beef texture.  Sautee ground hot dogs with onion about 5 minutes or until it starts to brown slightly.  Add the tomato paste and spices and cook until it begins to brown & smell really toasty, about 2-3 minutes.  Add tomato puree and salsa, stirring well to incorporate the browned bits from the bottom of the pan.  Add beans and simmer on medium low for about 45 minutes with the lid off, stirring often.

Serve chili over fries, oven baked potatoes or on it's own.

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