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Chili Cheese Dogs

First, make the chili, then put the cheese dogs together. A hearty chili without beans is the perfect topping!

This is a great dish to make when you’re having a crowd over to watch the big game and celebrate.

  1. 8 oz ground pork 250 g
  2. 2 small beef strip loin steaks
  3. (about 12 oz/375 g total), cut into bite-size pieces
  4. 2 large garlic cloves, minced
  5. 1 onion, diced
  6. 1 tbsp chili powder 15 mL
  7. 1 tbsp ground cumin 15 mL
  8. 1 tbsp dried oregano 15 mL
  9. 1⁄2 tsp salt 2 mL
  10. 1⁄2 tsp black pepper 2 mL
  11. 1⁄4 tsp hot pepper flakes 1 mL
  12. 2 tbsp canola oil 30 mL
  13. 1 small red bell pepper, diced
  14. 1 can (19 oz/540 mL) petite-cut tomatoes, with juice
  15. 1 cup salsa 250 mL
  16. 1 cup ready-to-use beef broth 250 mL
  17. 1⁄4 cup tomato paste 60 mL
  18. 12 jumbo beef hot dog wieners 12
  19. 12 sausage buns 12
  20. 1 ½ cups shredded sharp (old) Cheddar cheese 375 mL
  1. In a large bowl, combine pork, beef, garlic, onion, chili powder, cumin, oregano, salt, black pepper and hot pepper flakes, stirring well to coat all the meat. Cover and refrigerate for at least 4 hours or overnight.
  2. In a large pot, heat oil over medium-high heat. Add meat mixture and cook, stirring, for about 10 minutes or until browned. Stir in red pepper, tomatoes, salsa, broth and tomato paste; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 1 hour or until beef is very tender.
  3. Meanwhile, in a pot of boiling water, cook wieners for 5 minutes. Drain well and place in buns. Top with chili and sprinkle with cheese.
  4. Serves 12.
  1. You can make the chili up to 3 days ahead and refrigerate it in an airtight container (or freeze it for up to 2 weeks). Reheat it over low heat until warmed through and steaming. If it’s frozen, be sure to thaw it first.
The Best of Bridge

This recipe is available in the book Best of Bridge Comfort Food.