TLC Cooking "Meaty Chili Dogs"

Meaty Chili Dogs

YIELD Makes 8 servings
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INGREDIENTS

1	pound ground beef
1/4	pound Italian sausage, casings removed
1	large onion, chopped
2	medium stalks celery, diced
2	fresh jalapeño peppers,* seeded and chopped
2	cloves garlic, minced
1	teaspoon sugar
1	teaspoon chili powder
1/2	teaspoon salt
1/2	teaspoon ground cumin
1/2	teaspoon dried thyme leaves
1/8	teaspoon black pepper
1	can (28 ounces) tomatoes, chopped and undrained
1	can (15 ounces) pinto beans, rinsed and drained
1	can (12 ounces) tomato juice
1	cup water
1/4	cup ketchup
8	frankfurters
8	frankfurter buns, split and toasted

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

Cook beef, sausage, onion, celery, jalapeño peppers and garlic in 5-quart Dutch oven over medium heat until meat is no longer pink and onion is tender.
Stir in sugar, chili powder, salt, cumin, thyme and black pepper. Add tomatoes, beans, tomato juice, water and ketchup. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally.
Arrange frankfurters on grill rack directly above medium-hot coals. Grill, uncovered, 5 to 8 minutes or until heated through, turning often. Place frankfurters in buns. Spoon about 1/4 cup chili over each.

This recipe appears in: Beef

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