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Michael's Chili Dogs (8/1/2008)

Michael's Chili Dogs (makes enough for 20 chili dogs)

2 lbs. Lean ground beef
2 (6 oz.) cans tomato paste
1 cup water
1 cup beef broth (low sodium)
2 tablespoons sugar
2 tablespoon prepared yellow mustard
2 tablespoons dried, minced onion
4 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
1 teaspoon celery seed
1 teaspoon cumin
2 teaspoons minced garlic
½ teaspoon fresh ground black pepper
a few dashes of tobassco sauce
2 pkgs. All beef franks
hot dog buns
shredded cheddar cheese
chopped white onion

In a large saucepan, brown the ground beef, breaking into tiny pieces. Salt and pepper to taste. Do not drain. Add next 14 items, through tobassco sauce. Mix well and simmer, uncovered, 35-45 minutes, or until thickens. Stir occasionally. If not using immediately, allow to cool and refrigerate until your ready to eat. You can microwave the sauce when ready.

Cooking the hot dogs. Cook 1 pack at a time if making 20. In large saucepan, add ½ cup beer and 3 cups water, ¼ teaspoon caraway seeds and 2 smashed garlic cloves. Bring to boil and then set to low heat and simmer for 20 minutes. You can warm the buns for 10 seconds in the microwave to heat. You can also take them from the simmer and grill them for a moment or two to give them those grill marks that look so good. Serve warmed chili sauce over hot dogs and top with shredded cheddar cheese and fresh chopped white onions if desired.

This week's recommended beverage from Van's Liquor Store in East Dubuque-Shiner Bock Beer. On sale for $9.99 a 12-pack through Monday 8/4 at Van's.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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