photo by LU5H.bunny

When I started this blog, one of my friend's first reactions was "hot dogs!"  I get it - hot dogs are America's street food.  Hot dog vendors crowd the streets of New York and are littered around drinking districts in every large city.  Hot dogs are a part of every decent American baseball game.  Thing is, they taste like bologna, and I really don't like bologna.  There, I said it, I don't like hot dogs.  I get it that you can cover your dog in enough brown mustard to make it entertaining, but I just never found a friend in a bland sausage, white bread and mustard.  Then there's the whole Upton Sinclair problem; I think I'll just stick with empanadas, thank you. 

Here's how I got over it - fresh, smoked dogs.  Once I found fresh smoked hot dogs at my local farmer's market, things started to change between me and America's street food.  A local vendor has figured out that vertical integration goes a long way towards getting customers what they really want, and not just a great steak.  Grill them on a charcoal grill and they are actually quite good.  Tasty even.  The key was an excellent quality of meat and someone that could tell me exactly how they were made.

Although you can get them everywhere, covering hot dogs in chili really came from Texas & Mexico.  Chili takes these over the top.  There is just no way I would use chili from the can.  I realize this is a huge commitment for a chili dog, but you'll just have to try it and find out...

Chili Dogs

Good smoked beef hotdogs

Shiner Bock Chili 

Red onions, diced

Cheese

Directions

1. Grill the dogs over a charcoal grill with lump hardwood charcoal.
   


2. Drop them into a warm bun.
   


3. Cover the chili with onions and cheese (you can also add jalapenos)


4. Serve and eat immediately.