Coney Island Chili Dogs

This is a Rachel Ray recipe that I knew our family would be excited about...and they were a big hit! I put my chili on my fries since I can't eat the hot dog on a bun and it was really good too :-). Sometimes it's fun to make something that seems like a treat for everyone and this fit the bill!

8 hot dog buns
1 pound ground beef (I used 1/2 lb)
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
One 6-ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
8 beef hot dogs in natural casings (I made sure to get good quality dogs, but they weren't in casings)

1.Preheat the oven to 300°. Wrap the hot dog rolls in foil. Place the rolls in the oven and heat through. (I toasted ours in the toaster)
In a large skillet, cook the beef, half of the onions and the garlic over medium-high heat, breaking up the meat, until the onions are softened and the meat is cooked though, about 5 minutes. Stir in the chili powder and cumin and cook, stirring occasionally, for 3 minutes. Stir in 1 cup water, the tomato paste, mustard, Worcestershire sauce and brown sugar. Bring to a boil, then cover, reduce the heat to medium and cook until thickened, about 20 minutes.
2.Meanwhile, in a large saucepan, cover the hot dogs with water and bring to a boil. Cook until heated through, about 8 minutes. Place the hot dogs in the rolls and top with the chili, the remaining onions and extra mustard.


Andrea said...

Chili dogs, YUMMY!!! I'll have to make this soon, my husband will be over the moon happy :)