Meaty Chili Dogs the Editors of Publications International, Ltd.
Makes 8 servings
|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 chili powder|
|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|
|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.
- 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.
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