A simple chili with lots of great, mild flavor. McCormick has come out with a couple of new black peppers and the Smokehouse variety lends great taste to this dish. The yellow mustard is the secret ingredient and really makes the chili dog flavor stand up. If you want it hotter, add 1 teaspoon of Chipotle chili pepper along with the Smokehouse pepper.
Level of Difficulty: Easy
Lineup: 1 pound bacon, diced 1 onion, diced 2.5 pounds ground round 1 (28 oz.) can crushed tomatoes 1 (14.5 oz.) can tomato sauce 2 tablespoons chili powder 2 tablespoons yellow mustard 1 teaspoon kosher salt 1 teaspoon black pepper – (Smokehouse) 1 (14 oz.) can Great Northern beans, rinsed and drained 1/2 pound hot dogs (your favorite brand), sliced Shredded cheddar cheese
Playbook: In a large skillet over medium-high heat, cook the bacon until crispy. Remove bacon from drippings and set aside. Pour off all but 2 tablespoons of bacon grease. Add the onion and ground round to the skillet, and cook, stirring frequently until the ground beef is browned. Drain off all fat.
Stir in crushed tomatoes, tomato sauce, chili powder, yellow mustard, salt and pepper. Bring to a boil, then reduce heat and simmer over medium-low heat for 30 minutes, stirring occasionally. Add the beans and hot dogs and heat through. Ladle chili into bowls and top with cheddar cheese and reserved bacon.
Special Teams: It’s a chili dog in a bowl, so anything goes. We like:
Chopped white or green onion Cornbread with honey butter Beer