What is it about hotdogs? We love them, and we love to hate them. We might get a little squeamish seeing Pizza Hut’s latest option, the “hotdog pizza,” but we all relish the opportunity to eat one slathered with mustard at a baseball game. This chili is dotted with hotdogs (think chilidog) and full of flavor. Try this with your favorite hotdog toppings – mustard, diced onions and maybe a little chopped pickle.
2 medium onions, chopped
1 tablespoon tomato paste
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon oregano
1 tablespoon cumin
1 teaspoon salt
3 fresh fresno chilis
2 chiplotles in adobo, minced
15 oz canned tomato sauce
28 oz canned fire-roasted diced tomatoes
2 pounds ground venison (or beef)
2 packages of 8 hotdogs (we use Applegate)
Toppings of your choice (try chopped raw onion, yellow mustard, relish, sauerkraut)
Saute the onions in two tablespoons of olive oil. When the onions are translucent and softened, add in the tomato paste and the spices. Cook the onion mixture until the tomato paste has browned. Dump the onion mixture into a crockpot.
Brown the ground beef or venison. Add to the crockpot.
Prepare your fresno chilis. Wash the peppers, and remove the stem and seeds. Chop the chilis into a small dice. Add the fresno chilis and the minced chiplotles to the crockpot.
Add the canned tomato sauce and the canned fire-roasted diced tomatoes to the crockpot and stir to combine. Cook the chili on low for six to eight hours.
Chop each hotdog into fourths and fry in oil until the hotdogs are browned. Add the hotdogs to the crockpot and stir to combine. Cook the chili with the hotdogs for 30 minutes.
Serve with your desired toppings.