Never be afraid to add a little spice to your dog. —INGRAIN, Summer 2019
Makes 4 dogs
4 beef franks (or pork)
4 plain buns
Detroit Chili Sauce (ingredients + recipe below)
Yellow mustard (Ballpark)
1 white onion
CHAR 4 beef/pork franks (preferably short) quickly on the grill or in a grill pan until blackened in spots.
DIVIDE Detroit Chili Sauce among 4 plain buns (warmed/steamed) and nestle a hot dog in each.
TOP Each dog with plenty of yellow mustard and sprinkle lightly with white onions (finely chopped).
DETROIT CHILE SAUCE
1 pound ground beef
Freshly ground pepper
1 small onion (white or yellow)
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoons tomato paste
1 cup tomato sauce (more if needed)
1 tablespoon Worcestershire sauce
Heavy-bottomed sauté pan or Dutch oven over medium-high heat. Add 1 pound ground beef, season generously with kosher salt + freshly ground pepper, and cook until meat has browned. Transfer meat to a bowl, discard any liquid in the pan, and lightly wipe out pan with a paper towel.
Vegetable oil into pan (a thin layer), add 1 small onion (white or yellow, roughly chopped), and cook over medium-high heat until onion is translucent. Stir in 2 tablespoons chili powder + 2 teaspoons cumin + 1 teaspoon garlic powder + 2 tablespoons tomato paste + 1 cup tomato sauce (more if needed) + 1 tablespoon Worcestershire and bring to a boil. Add another ½ cup of tomato sauce if meat looks dry.
Sauce to a simmer and cook until chili has thickened, about 20 minutes.
For more hot dog recommendations check out Encased You Were Wondering.