Chili Dogs
- 3 pounds ground chuck
- 1 pound hot bulk sausage
- 3 onions, chopped
- 4 garlic cloves, minced
- 1/4 cup chili powder
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 2 (28-ounce) cans whole tomatoes, chopped
- 3 (16-ounce) cans kidney beans
- 4 hot dogs
- 4 hot dog buns
- 1 cup grated Cheddar
- Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic.
- Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks.
- Drain the pan drippings.
- Stir in the chili powder, flour, sugar, oregano, salt, and stir well.
- Cover pot and simmer for 30 minutes, stirring occasionally.
- Add the tomatoes and beans, and simmer for another 20 to 30 minutes.
- Preheat a grill.
- Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through.
- Grill butterflied hot dogs until done, approximately 5 minutes.
- Place the buns on the grill to warm them.
- Place hot dogs in the bun.
- Put the hot dog on the plate with split side facing up.
- Ladle chili over and top with cheese.
ground chuck, sausage, onions, garlic, chili powder, flour, sugar, oregano, salt, tomatoes, kidney beans, hot dog buns, cheddar
Taken from www.foodnetwork.com/recipes/paula-deen/chili-dogs-recipe.html (may not work)