Serves: makes 8 hotdogs
Prep time: 1 hour and twenty minutes for the chili, ten minutes to grill the hot dogs, and five minutes to assemble them
- 1 pound 100% all-beef hot dogs
- I package hot dog buns
- 1/3 cup scallion greens, chopped
- ¾ cup sour cream
- 2 tablespoons cilantro, chopped
For the chili: (or you can double this recipe and save for leftovers)
- 2 tablespoons olive oil
- 1 pound ground turkey breast
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 small jalapeno pepper, seeded and chopped (optional)
- 1 poblano chili pepper, seeded and chopped
- 2 cans of pinto beans, drained (15-ounce cans)
- 1 14-ounce can diced tomatoes in juice
- 1 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons chili powder
- 1 teaspoon cumin, ground
- 1 teaspoon fresh oregano, chopped
- 1 tablespoon sugar
To make the chili:
- Heat olive oil in a large pot and add onions, peppers and garlic, and cook at medium heat for five minutes.
- Add ground turkey, breaking up pieces and cooking until it is completely browned.
- Mix in chili powder, cumin and oregano, salt, pepper and sugar, and stir well.
- Add tomatoes, and simmer for ten minutes.
- Add chicken stock and pinto beans and allow to cook at least an hour, until chili is very thick.
- Grill hot dogs until grill marks appear.
- While hot dogs are grilling, place opened buns at the edges of the grill and toast lightly, but don’t let them burn.
- Place hotdogs into buns, top with chili and add sour cream, cilantro, and the green part of scallions.