Chili Dogs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Hot Dog Buns:</li><li class="ingredients-single-item">450g bread flour</li><li class="ingredients-single-item">240ml warm milk</li><li class="ingredients-single-item">50g sugar</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">1 egg beaten with 1 tablespoon water (for egg wash)</li><li class="ingredients-single-item">For the Chili:</li><li class="ingredients-single-item">500g ground beef (80% lean)</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">400g canned diced tomatoes</li><li class="ingredients-single-item">240ml beef stock</li><li class="ingredients-single-item">2 tablespoons chili powder</li><li class="ingredients-single-item">1 tablespoon ground cumin</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">1 teaspoon smoked paprika</li><li class="ingredients-single-item">1/2 teaspoon cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1/2 teaspoon black pepper</li><li class="ingredients-single-item">400g canned kidney beans, drained and rinsed</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">8 good-quality frankfurters</li><li class="ingredients-single-item">200g cheddar cheese, grated</li><li class="ingredients-single-item">4 green onions, thinly sliced</li><li class="ingredients-single-item">Optional toppings: diced onions, jalapeños, sour cream</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Instant-read thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the hot dog bun dough. In the bowl of your stand mixer, combine the warm milk (around 38°C – it should feel warm but not hot to touch) with the sugar and yeast. Let it sit for about 5-10 minutes until foamy, which indicates your yeast is active and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg, softened butter, salt, and about half of the bread flour to the yeast mixture. Using the dough hook, mix on low speed until combined. Gradually add the remaining flour until the dough comes together and pulls away from the sides of the bowl. The dough should be soft and slightly tacky but not sticky – this slight tackiness will help create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. The long kneading time develops gluten, which gives the buns their structure and chew. To test if it's ready, perform the "window pane test" – take a small piece of dough and gently stretch it; it should become thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot until doubled in size, about 1-1.5 hours. The ideal temperature for proofing is around 24-27°C – any warmer might cause the dough to rise too quickly, resulting in less flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough rises, prepare your chili. In a large dutch oven or heavy-bottomed pot, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks. Once the beef is no longer pink, drain off excess fat, leaving about 1 tablespoon in the pot for flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the diced onions to the pot with the beef and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic as it can quickly become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the tomato paste and stir continuously for 1-2 minutes until it darkens slightly, which helps develop a deeper, more complex flavor. Then add the chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir constantly for 30 seconds to bloom the spices, which releases their essential oils and intensifies their flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour in the diced tomatoes with their juice and the beef stock. Bring to a simmer, then reduce heat to maintain a low simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the chili thickens and flavors meld. Add the kidney beans during the last 10 minutes of cooking. The chili should be thick enough to stay on top of the hot dogs without being too runny.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After the dough has doubled in size, gently punch it down to release excess air. Turn it out onto a lightly floured surface and divide it into 8 equal portions (about 100-110g each). Shape each portion into a ball, then roll and stretch each ball into a log about 12cm long. The even sizing ensures uniform baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the shaped dough logs on a parchment-lined baking sheet, leaving about 5cm between each one to allow for expansion. Cover loosely with oiled plastic wrap and let them rise again until puffy and nearly doubled, about 45-60 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 190°C (170°C fan/gas mark 5) near the end of the second rise. When the buns are ready, gently brush them with the egg wash, which will give them a beautiful golden shine as they bake.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the buns for 15-18 minutes or until golden brown on top. An instant-read thermometer inserted into the center of a bun should read around 88°C when they're done. Transfer to a wire rack to cool completely. The steam needs to escape during cooling to prevent the buns from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the buns are cooling, warm the frankfurters according to package directions – either by simmering in water, grilling, or pan-frying. You want them hot all the way through with a slight snap to the casing when bitten into.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>To assemble your chili dogs, use a serrated knife to cut a slit along the top of each bun, being careful not to cut all the way through. The buns should open like a book but remain connected at the bottom. For extra flavor, you can lightly toast the inside of the buns in a dry skillet or under the broiler for a minute.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Place a hot frankfurter in each bun, then top generously with the warm chili. The chili should be hot but not boiling when you assemble the dogs. Sprinkle with grated cheddar cheese, which will melt slightly from the heat of the chili, and finish with sliced green onions and any additional toppings you desire. Serve immediately while everything is still warm and the buns are soft and fresh. These homemade chili dogs, with their pillowy buns and rich, spicy chili, elevate a classic street food to a homemade masterpiece!</li></ol>