Southwestern Style Chili Dog CeceliasGoodStuff.com
| Good Food for Good People
- 2 pounds ground beef 93% lean
- 1 small yellow onion chopped finely
- 3 garlic cloves finely minced
- 3 tablespoons taco seasoning (No need to add salt this is plenty)
- 1 teaspoon cumin
- 1 1/2 cups mild red chile sauce or frozen red chile
- 4 cups water
- 1 cans (16 ounces) pinto beans
- 1 cans (16 ounces) black beans
- 1 cans (16 ounces) navy beans
- 1 cans (16 ounces) dark red kidney beans
- 1 cans (16 ounces) pinto beans
- 8 ounces Fiesta Blend Cheese
- 8 Hebrew National Hot Dogs
- 8 buns
- Directions: In a large soup pot sauté ground beef with onion. Cook until meat is cooked medium – slightly pink and the onions are translucent. Then add taco seasoning, cumin, chile sauce or frozen red chile and garlic. Mix until all spices are incorporated throughout the meat mixture. Add water and beans let simmer about 45 minutes on medium-low heat with no cover. It is dry here in New Mexico so the liquid evaporates quickly. I like my chili thick and not too runny. Continue to cook until the chile is a desired thickness.
- Serve over cooked hot dogs and bun. Garnish with cheese and serve.
- TIP: This batch of chile is quite large, it can be scaled back or freezes well for later use. So feel free to break it down into smaller portions for freezing. Also, if you like your chile spicy use hot chile instead of mild. My children don't like the chili too spicy, so I use mild.
This recipe for Southwestern Chili Dog with Chili Beans is my go to recipe for my annual pumpkin carving party. It is the perfect recipe for large parties.
This chili goes well with hot dogs, fritos to make a killer frito pie or in a bowl all by iteself. You will love this recipe for my Southwestern Chili Dog.
Taken in my kitchen as I prepare one of my favorite salads. Arugula with hearts of palms, blue cheese and roasted red peppers. Salads are one of my favorite foods. I have over one hundred healthy salad recipes on my web site. The choices are endless.
My new cookbook is now available “Flavor of the Southwest” – 320 pages of beautiful southwestern recipes. Each recipe has a picture of the finished dish. The first section gives a description of different types of chile peppers used in our southwestern cuisine. Many of the recipes have been in my family for four generations. This will make a great gift for the special cook in your life. See it here – “FLAVOR OF THE SOUTHWEST”
Sounds yummy! So, do you actually use 2 cans of Pintos? I see in your recipe you have pintos listed twice?
Thank you – One can of pinto beans! Thanks for catching that Dana and thanks for stopping by.