Chili Dog

Ingredients

• 1 tbsp vegetable oil
• 1 cup yellow onion – finely chopped
• 2 cloves garlic – minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 0.25 tsp cayenne pepper
• 1 pound ground beef
• 1.5 cups water
• 2 tbsp tomato paste
• 8 ounces tomato sauce
• 2 tsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 8 count beef hot dogs
• 8 count hot dog buns
• white onion – finely chopped (for serving)
• yellow mustard – for serving

Instructions

1. Heat the vegetable oil in a medium saucepan over medium heat. Add the yellow onion and cook, stirring, until translucent and softened, 4–5 minutes.
2. Stir in the garlic and cook until fragrant, about 30 seconds.
3. Add the chili powder, ground cumin, sweet paprika, and cayenne pepper; cook, stirring, to bloom the spices, 30 seconds.
4. Add the ground beef and water. Bring to a simmer, breaking the meat into very fine crumbles with a spoon or potato masher.
5. Stir in the tomato paste, tomato sauce, Worcestershire sauce, yellow mustard, apple cider vinegar, granulated sugar, kosher salt, and black pepper. Reduce heat to low and simmer uncovered, stirring occasionally, until thick but spoonable, 25–35 minutes; the chili should mound on a spoon and slowly fill a swiped trail in the pan.
6. While the chili simmers, bring a separate pot of water to a bare simmer. Add the beef hot dogs and cook until heated through and plump, 5–7 minutes; turn off the heat and keep them warm in the hot water.
7. Set a steamer basket over the hot-dog pot (or use a small rack). Add the hot dog buns, cover, and steam until warm and soft, 1–2 minutes.
8. To assemble, place a hot dog in each bun, spoon a generous amount of chili over the top, then sprinkle with white onion and drizzle with yellow mustard. Serve immediately.