Chipotles -- or smoked jalapehiles -- add spicy notes to the deluxe chili lavished over these delicious hot dogs. To store leftovers from a can of chipotles in adobo sauce, transfer the can's contents to a plastic container with a tight lid and refrigerate for up to two months.
Serving size: 1 hot dog
Yield: 8 hot dogs
Total Time: 20 mins
2 slices bacon, finely chopped
1 medium white onion, finely chopped, divided
1 tablespoon minced jalapeno chile pepper
2 teaspoons minced garlic
1 pound ground sirloin
1 canned chipotle pepper in adobo sauce, chopped, or 1 tsp. ground chipotle chile powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 8 ounce can tomato sauce
1/2 cup lager beer, beef broth, or water
8 1/4pounds all-beef hot dogs, grilled (directions below)
8 hot dog buns
1 cup shredded sharp cheddar cheese
In skillet over medium heat, cook bacon and half of onion until bacon is crisp, about 5 minutes.
Add jalapeno and garlic to skillet, cook 1 minute. Add ground beef; cook and stir 5 minutes, breaking up chunks with side of spoon. Drain fat. Stir in seasonings, tomato sauce, and beer. Bring to boiling; reduce heat and simmer, stirring occasionally until thickened, about 10 minutes. Set aside; keep warm.
Top grilled hot dogs with chili, cheese, and remaining chopped onion. Makes 8 hot dogs.
Basic Hot Dog Grilling:With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.