Yummy Chili Dog from Scratch
Andy Anderson !
This recipe is one of those where I didn’t want to go to the store, so I peeked in my refrigerators and cabinets, and this is what I came up with.
You ready… Let’s get into the kitchen.
1 lbground sirloin
1/4 lbbreakfast sausage (regular, not the maple-flavored stuff)
1 chot chicken stock (not broth)
1 tspsalt, table variety
1 Tbspchili powder, or to taste
1 tspdry mustard
1/4 tspblack pepper, freshly ground
1 tspground cumin
1/2 tsponion powder
1 Tbspworcestershire sauce
1 1/2 Tbsprice wine vinegar
1 chot filtered water
How to Make Yummy Chili Dog from Scratch
- Add the Worcestershire, the rice wine vinegar, and the cup of hot water.
- That’s it; you now have some mighty fine chili for your dogs.
- First, add a bit of water to a sauté pan or skillet, about 1/4 inch.
Put it over medium heat and wait for it to begin to steam.
Add the dogs to pan, and allow them to slowly simmer, until the water boils off.
Give the pan a shake or two as they cook, to move them around.
By the time the water completely boils off; they’re ready.