Texas Wiener Dogs of New Jersey
Total Steps
7
Ingredients
18
Tools Needed
1
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Texas Wiener Dogs of New JerseyIngredients
- 3/4 pound lean ground beef
- 1 medium onion, chopped
- 3/4 cup ketchup, Heinz preferred
- 1/2 cup low-sodium beef broth
- 1/4 cup tomato paste
- 1 stick cinnamon
- 1 tablespoon dry mustard powder
- 1/2 tablespoon Worcestershire sauce
- 3/4 teaspoon ground cumin
- 1/2 teaspoon celery seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ancho chili powder
- 1/8 teaspoon nutmeg
- 3 cups canola oil for frying
- 6 count gluten-free all-beef hot dogs
- 6 count gluten-free hotdog rolls
- 1/2 small onion, finely chopped
- mustard(optional)
Instructions
Step 1
To prepare the chili:
Step 2
Heat a medium Dutch oven or large pot over high heat and add the ground beef, breaking it up and moving it around until brown. Add the garlic and onions and cook until the onions are translucent, 3 to 4 minutes, stirring frequently.
Step 3
Add the ketchup, beef broth, and tomato paste, stirring up any brown bits. Reduce the heat to low. Add the cinnamon stick, mustard powder, Worcestershire sauce, cumin, celery seeds, black pepper, ancho chili powder, and nutmeg, and stir to combine. Cook, uncovered, 30 to 40 minutes, stirring occasionally to prevent burning.
Step 4
To fry the hot dogs:
Step 5
Heat the oil in a large Dutch oven over medium heat until the oil registers 350 degrees on a deep frying thermometer.
Step 6
Carefully add the hot dogs to the oil, two at a time. Fry until golden, 2 to 3 minutes, or for a “ripper,” fry the hot dogs until the skin rips apart and hot dog is crisp, 3 to 5 minutes.
Step 7
Drain hot dogs on a plate lined with paper towels. Serve the hot dogs in the buns, topped with ⅓ to ½ cup chili, chopped onions, and mustard.