Big City Chili Dog

A truly decadent beef frank piled high with rich, savory chili and sharp cheddar, a perfect messy indulgence that screams food truck goodness. This one's an unapologetic carb-loader, so don't even try to pretend otherwise.

Ingredients

• Ground beef (80/20)1 lb
• Onion, yellow1 medium
• Garlic, minced2 cloves
• Diced tomatoes, canned (undrained)15 oz
• Beef broth1 cup
• Chili powder2 tbsp
• Cumin1 tsp
• Smoked paprika1 tsp
• Salt0.5 tsp
• Black pepper0.25 tsp
• All-beef franks4 each
• Hot dog buns4 each
• Cheddar cheese, shredded1 cup
• White onion, finely chopped (for topping)0.25 cup

Method

1. For the chili: In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain any excess fat.
2. Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper; cook for 1 minute more until fragrant.
3. Pour in the diced tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally, until thickened. For extra flavor, simmer longer if time allows.
4. While chili simmers, grill or pan-fry the all-beef franks until nicely browned and heated through.
5. Lightly toast the hot dog buns on a grill or in a dry skillet.
6. Assemble: Place a frank in each toasted bun, generously top with hot chili, then sprinkle with shredded cheddar cheese and a spoonful of fresh chopped white onion.