Did you know July is National Hot Dog Month?
I guess it makes sense since this is the month when Nathan's Famous Hot Dog Eating Contest takes place. I think this year, fifty-nine hot dogs were eaten in 10 minutes and then an overtime round was required because of a tie. Ack! Fifty-nine dogs plus the tie-breaker round...no thanks!
We don't have hot dogs around here very often, but when we do, we like them slathered with chili and cheese. And not just any chili, it has to be sweet and super tangy. I love chili with cumin and cayenne but not on a hot dog. I prefer something that really forces my taste buds to stand up and salute. This is why I came up with this recipe. Hold me.
These chili-dogs have an amazing burst of flavor like you have never tasted before. The tang gives you this awesome puckering sensation in your mouth but in a very good way. It's not overpowering, it's just right.
Tantalizingly Tangy Chili-Cheese Dogs
1 pound ground beef, 85-90% lean
1 bottle chili sauce (12 ounces)
1 can kidney beans (8 ounces)
1 packet chili seasoning (1.48 ounce)
1/2 cup water
2 Tablespoons buffalo wing sauce
2 Tablespoons yellow mustard
2 teaspoons Worcestershire sauce
1 Tablespoon fresh lemon juice
1 teaspoon onion powder
8 beef hot dogs
8 hot dog buns
Extra sharp cheddar cheese, shredded
White onion, chopped
In a large skillet using medium heat, brown the ground beef. Add chili sauce, kidney beans, chili seasoning, water, buffalo wing sauce, yellow mustard, Worcestershire sauce, fresh lemon juice and onion powder. Bring to a boil. Simmer on low heat for 15 minutes.
Cook hot dogs according to their package directions.
Place each hot dog in its bun and smother with chili, onion and cheese.
Cathy owns a vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She lives with her husband and two sons. You can visit her at noblepig.com.