Chef Dad's Bacon Wrapped Chili DogsPosted: Updated:
Chef Dad's Bacon Wrapped Chili Dogs
1 ½ lbs. Ground Beef
¼ Cup Dried Onion Flakes
¾ Cup Water
15 oz. Can of Beef Broth
¼ Cup Ketchup
2 Tbsp. Yellow Mustard
2 Tbsp. Brown Sugar
2 Tbsp. Chili Powder
1 Tbsp. Worchester Sauce
1 Tbsp. Paprika
2 tsp. Kosher Salt
1 tsp. Garlic Powder
½ tsp. Cumin
½ tsp. Black Pepper
1 tsp. Hot Sauce (your favorite)
Hot Dog Buns
COOKING THE SAUCE:
1) Combine your onion flakes and water in a small bowl and let sit for at least 15 minutes and up to a few hours. We need those dried flakes to reconstitute. After that is done, move on to step 2.
2) In a large Dutch oven or metal pot over a medium high heat, add the meat, your onion & water mix plus all remaining sauce ingredients. Use a large whisk to punch down the meat into little pieces and mix up your ingredients. It'll take about 10 minutes or so for this to start simmering. When it does start simmering, reduce the heat to medium low and let it continue to simmer for about 30-40 minutes. Just make sure you give it a good stir every 10 minutes or so. Once this mixture has reduced itself down to a thick consistency, shut off the heat, cover and set aside until you're ready to top off your hot dogs with it.
This recipe makes enough chili to top off at least 12-16 hot dogs and can be stored in the refrigerator in an air tight container for at least 5 days. It freezes well too.
COOKING THE HOT DOGS:
1) Remove hot dogs from its package and wipe dry with paper towels.
2) Take a piece of bacon and wrap it around the hot dog.
3) Use a griddle @ 325 degrees or a large frying pan over medium heat to cook them for about 2 minutes before rolling over 3-4 times to cook all sides for the same amount of time.
* If you can find large, all beef kosher hot dogs such as Hebrew National brand, get them.
** Try using the Oscar Meyer "Center Cut" bacon for less fat and it's the perfect size.
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