the nest spicy chili

It’s officially Fall/football season so it’s time to break out the slow cooked chili to fill your home with the warm smell of spices! There are thousands of ways to make chili. Mine is full of flavor, spice and everything nice. My favorite way to serve it is over wax paper steamed hotdogs just like the ballpark. Both recipes are below!

Recipe by: The Culinary Nest

MAKES

8-10 servings

Prep Time: 15 minutes

Total Time: 3-4 hours

INGREDIENTS

chili:

1 lb. ground beef

1 lb. ground pork

1 medium onion, diced

1 red pepper, diced

1 green pepper, diced

3 jalapeños, diced (seeds removed for less heat if desired)

2 serrano and/or habanero peppers, diced (seeds removed, habaneros are hotter than serranos, enter with your own risk!)

6 cloves garlic, minced

2 (28 oz.) cans crushed San Marzano tomatoes

1 can cooked cannelini or great northern beans, rinsed

1 can cooked black beans, rinsed

2 cups beef broth

3 tablespoons tomato paste

3 tablespoons cumin (more if desired)

2 tablespoons chili powder (more if desired)

2 tablespoons paprika

3 bay leaves

1/4 cup brown sugar

Kosher Salt & Pepper

hot dogs:

1 package (8) of hot dogs (I love Koegel’s Viennas or Nathan’s hot dogs!)

1 pack of hot dog buns (I always go white bread)

8 sheets of wax paper (large enough to wrap the hot dog/buns like a sub)

Optional toppings: ketchup, mustard, diced onion, relish, shredded cheese

METHOD

for the chili:

1. In a large pot over medium heat, brown your meat along with the onions, peppers and garlic while consistently breaking the meat apart with a spatula.

2. Once mainly browned, add the tomatoes, beef broth, beans, tomato paste, spices, bay leaves, brown sugar and a healthy pinch of both salt & pepper. Bring to a light boil and then reduce to a nice simmer, stirring occasionally, for 3-4 hours. I usually start mine with the lid off to allow the moisture to evaporate and the chili to thicken. Once it is getting to a thicker consistency, I cover the chili, stirring occasionally, for the remainder of the time.

3. Before serving, taste for seasoning and add more of the spices and/or salt & pepper (it most likely will need a good pinch of salt!) to your desired taste.

4. I love to top mine with fresh shredded cheddar cheese and a dollop of sour cream! Ritz crackers are always a good idea too.

for the hot dogs:

1. Preheat your oven to 225˚.

2. In a medium sized pot, bring enough water to a boil that will cover the hot dogs. Boil the hot dogs for 4-5 minutes until hot. Remove the hot dogs from the water and place each into a hot dug bun. Wrap each hot dog individually in a piece of wax paper (like you are wrapping a sub sandwich) and place on a baking sheet.

3. Place the baking sheet with the hot dogs into the oven for 15-20 minutes so the buns can get nice and steamy.

4. Remove, add any toppings desired (or just dip the dogs right into your chili like me!) and enjoy!