Foot Long Chili Dogs with the Works
- 1 tablespoon vegetable oil
- 1 1/2 pounds lean ground beef
- 2 cups chopped yellow onion
- 2 tablespoons minced garlic
- 2 tablespoons chili powder
- 2 teaspoons Essence, recipe follows
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (15-ounce) can whole peeled tomatoes, broken in pieces, with juices
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 2 cups water
- 6 all-beef, foot-long hotdogs, cooked according to package directions
- 6 foot-long hot dog buns, lightly toasted
- Optional assorted garnishes: diced yellow onions, grated cheddar, sauerkraut, mustard, ketchup, hot sauce, sliced pickled jalapeno peppers, sweet or dill pickle relish, chiffonade of iceberg lettuce
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Make the chili: Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, garlic, chili powder, Essence, cumin, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the squeezed tomatoes, tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Taste and adjust seasoning, if necessary. Keep chili warm while you assemble the hot dogs.
Place the hot dogs into the hot dog buns and spoon 1 cup of the hot chili over the length of the hot dog. Top with assorted garnishes to taste. Wrap in aluminum foil and/or butcher's paper if you intend to pass these for folks to enjoy at the ball park.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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