We love chili dogs – one of the world’s greatest comfort foods. This recipe had a little different twist with the avocado addition. Not into avocado? Don’t add it. This was drool-worthy with and without. What’d you think when you tried it? Tell us down in that comment section below. We wanna know.
Yield: 8 servings
- 2 tablespoon (22g) olive oil
- 1 cup (125g) yellow onions, chopped
- 4 cloves garlic minced
- 1 lbs beef (80% lean/20% fat)
- 1 cup (8 fl oz) stout beer
- 6 oz tomato paste
- 1 tablespoon (12g) Worcestershire sauce
- 2 teaspoon (12g) red chili sauce (such as sriracha)
- 2 teaspoon (4g) chili powder
- ½ teaspoon (1g) smoked paprika
- 1 teaspoon (6g)salt
- 1 teaspoon (2g) pepper
- 1 teaspoon (2g) cumin
- 8 Kosher hot dogs (precooked, do not use raw)
- 8 hot dog buns
- 4 wt oz cheddar cheese, shredded
- 1 avocado, diced
- ¼ cup (8g) cilantro, chopped
- Heat the olive oil in a pan over medium high heat. Add the onions, cooking until lightly browned, about 5 minutes. Stir in the garlic. Add the beef, cooking until browned, stirring and breaking it up as it cooks.
- Stir in the beer, tomato paste, Worcestershire sauce, chili sauce, chili powder, smoked paprika, salt, pepper and cumin. Cook until slightly thickened, remove from heat.
- Preheat the broiler. Open the hot dog buns and lay flat, cut side up, on a baking sheet. Place under broiler until lightly toasted (this will help the buns to not get soggy once the chili dog sauce is added). Remove from oven, lower heat to 400F.
- Place the buns in a long row down the center of the pan. Add a hot dog to each bun, top with chili sauce. Sprinkle the hot dogs with cheese. Return to the center rack in the oven, cooking until the cheese has melted and the hot dogs are warmed through.
- Remove from oven, sprinkle with avocado and cilantro.
Thanks to The Beeroness for this one.