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Nathan’s Style Hot Dogs

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Nathan's Hot Dog

Nathan’s Style Hot Dogs

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Beef, Chili, hot dogs
Cook Time 20 minutes
Servings 8

Ingredients

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion diced
  • Salt for seasoning
  • 1 clove of garlic minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 6 oz can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 12oz pack Nathan's Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion diced

Instructions

  • For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.
  • Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Texas Chili

For a Crowd

Cook Time 180 Minutes

Servings 12

  • 2 pounds boneless beef chuck roast, trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • 2 pounds ground beef
  • 2 large white onions, diced
  • 3 large bell peppers, seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic, minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 (28 ounce) can diced tomatoes
  • 2 (28 ounce) cans crushed tomatoes
  • 3 to 4 guajillo peppers

Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.

 

Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.

 

Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips
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Recipe Rating





Texas Chili

Texas Chili For a Crowd

Author Mark & Fey
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Course Dinner, Tailgate
Keyword Beef, canned tomatoes, Chili, Cooking for a crowd, fire disc, Texas
Cook Time 3 hours
Servings 12

Ingredients

  • 2 pounds boneless beef chuck roast trimmed of excess fat and cut into ½ inch chunks
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 2 pounds ground beef
  • 2 large white onions diced
  • 3 large bell peppers seeded and diced
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 6 cloves garlic minced
  • 3 tablespoons ancho chili powder
  • 2 tablespoons dried Mexican oregano
  • 1 cup masa harina
  • 1 quart chicken broth
  • 2 quarts water
  • 1 28 ounce can diced tomatoes
  • 2 28 ounce cans crushed tomatoes
  • 3 to 4 guajillo peppers

Instructions

  • Heat a big ass skillet or pot over medium-high heat. We’re using our Fire Disc for an epic batch of chili! Brown the beef roast pieces, seasoning with salt and pepper, and cook until all sides have some color. Remove from the skillet. Repeat browning and seasoning with the ground beef and remove it from the skillet.
  • Add a tablespoons or two of olive oil if your pan is dry and add the onions and peppers. Season with salt and cook until tender. Add the spices and garlic and cook until fragrant, about 1 minute more. Then add the chicken broth, water, and all three cans of tomatoes. When the liquid mixture starts to bubble, add the back the brown meats and the guajillo peppers.
  • Adjust the heat to maintain a simmer and cook for 3 to 3 1/2 hours or until the meat is tender. If needed to you thin the chili as it cooks with some water or stock to desired consistency. Serve hot with your favorite chili toppings such as sour cream, cheddar cheese and Fritos corn chips
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Elk Chili in Bread Boats with Gremolata

Cook Time 20 Minutes

Serves 8

For the Chili

  • 3 tbsp olive oil
  • 1 small white onion, diced
  • Salt, for seasoning
  • 1 clove of garlic, minced
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ancho chili powder
  • 1 tsp cayenne pepper
  • 1 (6 oz) can of tomato paste
  • 2 cups of water
  • 1 pound ground beef

For the Hot Dogs

  • 1 (12oz) pack Nathan’s Famous Jumbo Restaurant Style Beef Franks
  • 8 hot dog buns
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup white onion, diced

For the Chili, heat a large non-stick skillet over medium high heat. Add about 3 tablespoons of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add your garlic and mix it in. Add all of your spices, the tomato paste and the 2 cups of water and cook for a minute more. Add in the ground beef, breaking it up with a spatula, and season with more salt to taste. Cook the beef until browned and no pick remains, about 8 minutes total.

 

On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the chili, garnishing with cheddar cheese and white onion before devouring.

 

Pair it with your favorite homemade (or frozen) french fries and top them with the chili, cheddar cheese and white onion as well.
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Elk Chili in Bread Boats with Gremolata

Author Mark & Fey
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Course Dinner, Stew, Tailgate
Keyword Beef, Chili, Elk
Cook Time 35 minutes

Ingredients

For the chili

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 pasilla peppers seeds and stems removed, diced
  • 2 pounds ground Elk
  • Kosher salt for seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons ground ancho chile powder
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 tablespoon oregano
  • 1 teaspoon cayenne
  • ½ teaspoon ground cinnamon
  • 3 cloves garlic crushed
  • ⅓ cup masa harina flour
  • 1 cup beef stock
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can white beans, drained

For the gremolata and bread boats

  • 1 cup fresh parsley leaves
  • 2 cloves garlic
  • 1 large lemon washed and dried
  • ¼ cup olive oil

Instructions

  • Pre-heat a grill to 300º, with indirect heat. Heat a large Dutch oven over medium-high heat. Add the olive oil and elk. Season with a generous pinch of kosher salt and cook until the elk is browned, breaking up with a spatula as needed, about 8 minutes. While the elk is cooking, dice the onion and pasilla peppers. Remove the elk and set aside. Add the onions and pasilla. Cook until soft. Add the garlic and cook until fragrant, about one minute. Add the tomato paste and cook for 1 to 2 minutes, making sure to scrape up any brown bits on the bottom of the pan. Add the spices and masa, stir and cook until fragrant, 1 minute more. Add the tomatoes, beans, browned elk and stock and simmer, uncovered, on the grill for 25 minutes. Meanwhile make the gremolata and prepare the bread boats.  
  • For the Gremolata:  Use a chef’s knife to finely chop the parsley. Grate the garlic cloves onto your pile of parsley and then use the same grater to zest the lemon onto the parsley as well. Chop through the pile of parsley, 2 to 3 more times to combine. Move the gremolata to a bowl. Use a serrated knife to cut off the top of each bread roll and pull out about 2 inches of the soft interior of the bread to create the bread boat. 
  • Check the chili for seasoning and add salt as needed. Portion the chili into the bread boats and top with the gremolata. Pair with our Aviation Gin Smoked Blood Orange Negroni.