Chili Con Carne Haute Dog Recipe

Name: Chili Con Carne Haute Dog Recipe
Yield: 32 dogs
Ingredients: Chili Con Carne; 8 oz thick sliced bacon, cut into small pieces; 3 lb trimmed boneless beef chuck, cut into 1/4 inch cubes; 1 lb yellow onion, small chopped; 1 1/2 tbsp Durkee® Garlic, Granulated; 1 tbsp Durkee® Cumin, Ground; 1 tbsp Durkee® Paprika, Spanish; 1 tbsp Durkee® Chili Powder, Light; 1 1/2 tsp Durkee Ancho Chile Seasoning; 1 tsp Durkee® Oregano Leaves; 1 tsp Durkee® Black Pepper, Regular Grind; 1/2 tsp Spice Islands® Sea Salt; 1 lb (12 ounces) canned tomato puree; 1 cup reduced sodium beef broth; Haute Dog; 32 beef hot dogs; 8 hot dog buns; Haute Dog Toppings; 1 pound smoked cheddar, shredded; Corn chips, crushed; Fresh cilantro for garnish; Jicama Coleslaw; 2 carrots, peeled and shredded; 1 small jicama, peeled and julienned; 1 red bell pepper, cored and very thinly sliced; 1/4 head red cabbage, cored and very thinly sliced; 1/2 red onion, halved lengthwise and very thinly sliced lengthwise; 5 tbsp white wine vinegar; 3 tbsp fresh lime juice; 1 tbsp fresh cilantro, minced

Yield: 32 dogs

Ingredients

Chili Con Carne

8 oz thick sliced bacon, cut into small pieces
3 lb trimmed boneless beef chuck, cut into 1/4 inch cubes
1 lb yellow onion, small chopped
1 1/2 tbsp Durkee® Garlic, Granulated
1 tbsp Durkee® Cumin, Ground
1 tbsp Durkee® Paprika, Spanish
1 tbsp Durkee® Chili Powder, Light
1 1/2 tsp Durkee Ancho Chile Seasoning
1 tsp Durkee® Oregano Leaves
1 tsp Durkee® Black Pepper, Regular Grind
1/2 tsp Spice Islands® Sea Salt
1 lb (12 ounces) canned tomato puree
1 cup reduced sodium beef broth

Haute Dog

32 beef hot dogs
8 hot dog buns

Haute Dog Toppings

1 pound smoked cheddar, shredded
Corn chips, crushed
Fresh cilantro for garnish

Jicama Coleslaw

2 carrots, peeled and shredded
1 small jicama, peeled and julienned
1 red bell pepper, cored and very thinly sliced
1/4 head red cabbage, cored and very thinly sliced
1/2 red onion, halved lengthwise and very thinly sliced lengthwise
5 tbsp white wine vinegar
3 tbsp fresh lime juice
1 tbsp fresh cilantro, minced
1 tbsp sugar
1 tsp Spice Islands® Sea Salt
1 tsp Durkee® Black Pepper, Regular Grind
1 tsp Durkee® Red Pepper, Crushed
1/2 tsp Durkee® Chili Powder, Light
6 tbsp canola oil

Directions

CHILI CON CARNE:

Fry bacon in a Dutch oven over medium heat until crisp, 5 to 8 minutes. Transfer to paper towels to drain. Increase the heat to high. Add the beef cubes in small batches to the pot and cook, stirring until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
Reduce the heat to medium, add the onions to the remaining bacon drippings and saute until lightly browned, about 8 minutes. Add the spices and cook, stirring often, for 1 minute. Crumble in the bacon, add tomato puree, beef broth and browned meat.
Decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. If needed add 1/2 cup room temperature water to maintain a good chili consistency. Chili Con Carne can be made ahead and reheated as needed.

JICAMA COLESLAW:

Put vegetables into a large mixing bowl; set aside. Combine vinegar, lime juice, cilantro, sugar and spices in a mixing bowl. Whisk in the oil until fully incorporated. Add the vinegar/oil mixture to the vegetables and mix together. Put the coleslaw in the refrigerator until ready to use. Can keep up to 2 days.

HAUTE DOG:

Add hot dogs to saucepan of boiling water. Return to boil; cover. Remove from heat; let stand 7 minutes or until heated through.

CHILI CON CARNE HAUTE DOG ASSEMBLY:

Place haute dog in bun, add #16 scoop Chili Con Carne, #30 scoop Jicama Coleslaw, 1/2 ounce (#30 scoop) smoked cheddar, and #30 scoop crushed corn chips. Garnish with fresh cilantro.