Texas Chuck Wagon Chili Dogs

• Chili
• 1/2 lb dried pinto bean
• 2 (14 ounce) cans beef broth, divided
• 1 1/2 lbs 90% lean ground beef
• 1 1/2 tablespoons butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1/4 cup quality chili powder
• 1 teaspoon salt
• 1/2 cup water
• 1 (15 ounce) can crushed tomatoes in puree
• 1/2 teaspoon ground marjoram
• 3/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• Assembly
• hot dog, grilled
• hot dog bun, toasted
• grated cheddar cheese
• chopped onion

1. To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight.
2. Next day, drain and rinse the beans and put them in a pot with 1 1/2 cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour.
3. In a medium pot, brown the ground beef; drain off all the fat.
4. Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent.
5. Add in the garlic; saute for 1 minute.
6. Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well.
7. Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded.
8. If the mixture becomes too thick, add a bit more water or beef broth.
9. Assemble: place hot dogs in buns, top with chili, cheese, and onion.
10. Serve immediately.

pinto bean, beef broth, ground beef, butter, onion, garlic, tomato paste, quality chili powder, salt, water, tomatoes, ground marjoram, crushed red pepper, cayenne pepper, hot dog, hot dog bun, cheddar cheese, onion

Taken from www.food.com/recipe/texas-chuck-wagon-chili-dogs-304862 (may not work)