Coney Dog with Texas Chili

Coney Dog with Texas Chili

from today.com
120 min
1 servings

What more could you ask for on game day than a classic Coney dog topped with really good, authentic Texas-style chili?

Ingredients

  • 1 quart guajillo chiles
  • 1/4 cup extra-virgin olive oil, divided
  • 1 shallot, sliced
  • 1 clove garlic, chopped
  • 2 pounds beef stew meat
  • salt and freshly ground black pepper, to taste
  • 1 yellow onion, sliced
  • 2 cloves garlic, sliced
  • 1/2 cup tomato paste
  • 1/2 cup water
  • 1 cup guajillo chile puree (recipe above)
  • 1/2 cup chicken stock
  • 1 lime, zested and juiced
  • 1/2 bunch cilantro, chopped
  • 8 all-beef hot dogs
  • 8 hot dog buns

Directions

  1. 1

    Make the guajillo chili puree:

  2. 2

    Toast peppers in a hot pan until fragrant. Remove to a bowl, pour hot water over the chiles and soak for 20 minutes.

  3. 3

    Clean out seeds and stems, then cut up chiles.

  4. 4

    In a pan with 1 tablespoon of the olive oil, sweat the shallot and garlic until tender.

  5. 5

    Add chiles and its liquid, and cook until tender.

  6. 6

    Transfer the mixture to a blender and process until smooth, while slowly streaming in the remaining oil.

  7. 7

    Make the Texas chili:

  8. 8

    Season the beef with salt and pepper.

  9. 9

    In a large pot or rondeau over medium-high heat, sear the beef to brown on all sides. Remove beef from pan and set aside.

  10. 10

    Over medium heat, add the onion and garlic to pan, and cook until the onion become translucent and fragrant.

  11. 11

    Add the tomato paste and cook until a layer of fond (drippings) forms on the base of the pan. Deglaze with water, add the guajillo puree and mix together.

  12. 12

    Once the guajillo is mixed in, add the beef back into the pot and pour in enough chicken stock to just cover.

  13. 13

    Cover and braise until tender. Once beef is tender, remove from liquid.

  14. 14

    Return the base liquid to a burner and bring to simmer. Reduce liquid until about 3 quarters remain.

  15. 15

    Return beef back to the base, season with lime zest, juice and chopped cilantro. Season with salt to taste.

  16. 16

    Grill and assemble the Coney dogs:

  17. 17

    Cook hot dogs on a grill or griddle until warm inside.

  18. 18

    Toast the buns on grill.

  19. 19

    In saucepot, warm up Texas chili.

  20. 20

    Place hot dog in bun then cover with chili and serve.