Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.
Yield:12 hot dogs
Ingredients
INGREDIENTS
85% lean ground bef
all-beef hot dogs
can petite diced tomatoes
chili powder
Dried Oregano
garlic cloves
ground black pepper
ground cumin
hot dog buns
Jalapeño pepper
olive oil
onion
Sea salt
shredded extra sharp cheddar cheese
sliced fresh jalapeño peppers
tomoato paste
Directions
DIRECTIONS
Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper
Heat a nonstick grill pan over medium. Using a knife, make several shallow slits on each hot dog then place in pan. Cook the hot dogs, turning occasionally, until well marked and heated through about 7-8 minutes.
Place a hot dog in each bun and top with some of the chili, 2 tablespoon of the cheese and jalapeño slices if using.
