Ingredients
The following ingredients have 7 Servings
- 1 tablespoon olive or vegetable oil
- 1 pound ground beef
- 80%
- Salt and pepper
- 1 small onion
- finely chopped
- 1 jalapeño pepper
- seeded and stemmed and finely chopped
- 2 large cloves garlic
- chopped or grated
- 1 inch peeled ginger root
- grated (or ½ teaspoon ground ginger)
- 1 tablespoon chili powder
- 1 teaspoon smoked sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup chicken stock or water
- ½ cup ketchup
- preferred brand Sir Kensington's
- 1 tablespoon hot sauce
- such as Frank's RedHot (or to taste)
- 6-8 hot dogs
- beef or pork
- Melted butter
- for brushing rolls
- 6-8 top-split hot dog rolls
- 1 ½ cups shredded sharp yellow cheddar cheese
- 1 sack
- Finely chopped white onions or relish or chopped pickles
- Yellow mustard
Instruction
- Heat a pot over medium-high heat, add oil, finely crumble and brown meat
- Add salt and pepper, onions, jalapeño peppers, garlic, ginger, chili powder, paprika, cumin, coriander, and paste, stir 2 minutes
- Add Worcestershire, stock, ketchup and hot sauce, then reduce heat and simmer 20 minutes
- Simmer dogs in 1-inch water at low rolling boil to heat through
- Heat a griddle or large skillet over medium to medium-high heat
- Butter and grill rolls and remove from pan
- Split the dogs lengthwise to butterfly open and crisp skins and the split sides
- Serve dogs in rolls with cheese, top with chili, onions, relish/pickles and mustard
