Texas Chuck Wagon Chili Dogs

Inspired by The Texas Tavern's chili dogs. Roanoke, VA. It is not their secret recipe.

• Ready In: 4 hrs
• Yields: 7 cups chili

Ingredients

• Chili

• 1⁄2 lb dried pinto bean
• 2 (14 ounce) cans beef broth, divided
• 1 1⁄2 lbs  90% lean ground beef
• 1 1⁄2 tablespoons butter
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1⁄4 cup  quality chili powder
• 1  teaspoon salt
• 1⁄2 cup water
• 1 (15 ounce) can crushed tomatoes in puree
• 1⁄2 teaspoon  ground marjoram
• 3⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon cayenne pepper

• Assembly

•  hot dog, grilled
•  hot dog bun, toasted
•  grated cheddar cheese
•  chopped onion

Directions

1. To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight.
2. Next day, drain and rinse the beans and put them in a pot with 1 ½ cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour.
3. In a medium pot, brown the ground beef; drain off all the fat.
4. Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent.
5. Add in the garlic; saute for 1 minute.
6. Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well.
7. Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded.
8. If the mixture becomes too thick, add a bit more water or beef broth.
9. Assemble: place hot dogs in buns, top with chili, cheese, and onion.
10. Serve immediately.