THE BULLDAWG

THE BULLDAWG 8 all beef hotdogs 8 hotdog buns 1 sweet onion, diced 1 1/2 cups shredded cheese For the Bulldawg sauce 1 1/2 lb ground chuck 1/2 cup onion, finely chopped 1/4 cup jalapeno, finely chopped, seeds removed 1/4 cup white vinegar 1/4 cup ketchup 1/2 cup water 1 Tbsp sugar 1 1/2 Tbsp chili powder 2 tsp kosher salt 1 tsp celery salt 1 tsp black pepper 1 tsp chipotle hot sauce Preheat a wide pan over medium high heat. It's important to use the wide pan so the meat is not crowded when you brown it. Brown the ground beef, breaking it up into fine pieces with a spatula while it cooks (about 10 minutes). Remove and drain. In the same pan, saute the onion and pepper until the onion is softened and translucent (about 5 minutes). Return the cooked beef to the pan with the onion mix. Stir in the remaining ingredients. Bring to a simmer and cook for 30 minutes or until sauce is reduced and thickened. Preheat your grill over medium heat and grill the hot dogs for 5 minutes, rotating frequently. Serve hot dogs topped with cheese, then chili, and onion. Note - If you like "saucier" chili, just increase the water to 3/4 cup. But don't keep asking me for napkins (ha ha)! Make ahead and then just warm up on the grill.