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1 medium onion, chopped
6 cloves garlic
1 lb. short rib ground beef blend
½ tsp. cumin
¼ tsp. cayenne pepper*
¼ tsp. smoked paprika
½ tsp. salt
¼ tsp. ancho chili powder*
¼ tsp. cinnamon
28 oz. can of crushed tomatoes
Hot dogs
Hot dog buns
Shredded cheddar

*add more chili powder and cayenne, if you like it spicier.

Makes about a quart of meat sauce.

In a heavy bottom pot over medium high heat sauté garlic and onion in a drizzle of olive oil. Sauté for a few minutes until soft and translucent. Add ground meat to the pan and brown, breaking up with a wooden spoon. Add the rest of the ingredients up to the tomatoes. Stir and let simmer for about 30 minutes or until the sauce starts to thicken. Pulse with an immersion blend or in a food processor just enough to break up any big chunks. Do not puree! Cover and bring to the game to heat up there.

Skewer hot dogs and starting on one end, press sharp knife into hotdog at an angle until it hits the skewers. Start rotating the dog while holding knife down so that you continue the spiral cut until you reach the other end. Leave the hot dog on the skewer. Finish with remaining dogs.

Once you get to the game, heat your chili sauce in your saucepan either on your grill covered (and stir often) or on a butane burner if you have one. Grill your dogs on their skewers. Brown you bun if you like. Once grilled, remove dogs from skewers and place in bun. Top with chili sauce, shredded cheddar, and scallions. Enjoy!

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