Ingredients with Measurements:
- 8 hot dogs
- 8 hot dog buns
- 1 cup of canned kidney beans, drained and rinsed
- 1/2 cup of diced onion
- 1/2 cup of diced green bell pepper
- 1/2 cup of diced red bell pepper
- 2 cloves of garlic, minced
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of tomato paste
- 1 cup of beef broth
- 1 tablespoon of olive oil
Special Equipment Needed:
- Large skillet
- Tongs
- Mixing spoon
Step-by-Step Instructions:
1. Preheat the skillet over medium-high heat and add the olive oil.
2. Add the diced onion, green bell pepper, and red bell pepper to the skillet and cook for 3-4 minutes until they start to soften.
3. Add the minced garlic and cook for another minute.
4. Add the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the skillet and stir to combine.
5. Add the tomato paste and beef broth to the skillet and stir until the tomato paste is dissolved.
6. Add the drained and rinsed kidney beans to the skillet and stir to combine.
7. Reduce the heat to low and let the chili simmer for 10-15 minutes until it thickens.
8. While the chili is simmering, cook the hot dogs according to package instructions.
9. Place a cooked hot dog in each bun and top with a generous amount of chili.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet: Medium-high heat
Chili: Low heat
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 5g
Cholesterol: 30mg
Sodium: 900mg
Total carbohydrates: 40g
Dietary fiber: 6g
Total sugars: 8g
Protein: 15g
Substitutions for ingredients:
- You can use any type of beans instead of kidney beans.
- You can use ground beef instead of hot dogs.
- You can use vegetable broth instead of beef broth.
Variations:
- You can add shredded cheese on top of the chili.
- You can add diced jalapenos for extra heat.
- You can use turkey hot dogs instead of beef hot dogs.
Tips and Tricks:
- Make sure to stir the chili occasionally to prevent it from burning.
- You can make the chili ahead of time and reheat it when ready to serve.
- You can also freeze the chili for up to 3 months.
Storage Instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the chili in a saucepan over low heat until heated through.
Presentation Ideas:
- Serve the hot dogs on a platter with the chili in a separate bowl for guests to add their own toppings.
Garnishes:
- Diced onions
- Shredded cheese
- Diced jalapenos
Pairings:
- French fries
- Coleslaw
- Potato salad
Suggested Side Dishes:
- Baked beans
- Corn on the cob
- Macaroni and cheese
Troubleshooting Advice:
- If the chili is too thick, add more beef broth to thin it out.
- If the chili is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the hot dogs to an internal temperature of 165°F to prevent foodborne illness.
Food History:
- Montreal-style hot dogs are a popular street food in Montreal, Canada. They are typically served with mustard, chopped onions, and a meaty sauce similar to chili.
Flavor Profiles:
- This recipe has a smoky and spicy flavor profile with a hint of sweetness from the bell peppers.
Serving Suggestions:
- Serve the hot dogs with a cold beer or a glass of lemonade.
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Region: Canadian