Who doesn’t love a good hot dog?
You know it’s tough to pass the chili dog stands at the ballpark or on the streets of New York, don’t you? We certainly do. And that’s why we’ve ramped the original chili dog recipe with deliciously fiery Mad Dog hot sauce just in time for National Chili Day.
This recipe makes four loaded dogs that you will crave every day, not just game day.
For the chili
2 tablespoons Olive oil
1 large Onion, finely chopped
4 cloves Garlic, finely chopped
1 teaspoon Mad Dog 357 Hot Sauce
1 pound Ground beef
1 tablespoon yellow mustard
1 teaspoon salt
¼ teaspoon Black pepper
1 teaspoon ground cumin
1/8 teaspoon Cayenne pepper
1 tablespoon Worcestershire sauce
1 tablespoon Oregano
1 cup Beef stock
8 ounces Tomato paste
For the hotdogs
4 large Hot dog buns
4 large Hot dogs
1 medium Onion, chopped
your favorite chili dog toppings
Heat the oil in a large skillet over medium-high heat. Add the onions and cook for about 5 minutes, until soft. Add the garlic and cook for 30 seconds, until fragrant. Then, stir in the Mad Dog 357 Hot Sauce, with the beef, mustard. salt, pepper, and spices. Cook, stirring regularly until the beef is browned. Reduce heat to medium-low and add beef stock and tomato paste. Stir until evenly combined. Simmer for 30 minutes, stirring occasionally, until thickened. Serve over hotdogs with onions sprinkled on the top or just tuck into it with a spoon.