Your simple, go-to chili for all your summer chili dog needs. Plus, it has three types of meat in it. —Cara Nicoletti
8 to 10
large onion, minced
garlic cloves, minced
red chorizo sausage, uncased
beer (I usually use a lager)
dark chili powder
Salt and pepper to taste
In This Recipe
In a large, heavy pot, cook your bacon until the fat has rendered out and the bacon is starting to crisp. Add onions and garlic and cook until onions are translucent. Add beef, chorizo, and beer, breaking the meat up into small pieces.
Stir in all of your spices and the tomato paste and simmer over low heat for 1 hour, stirring occasionally.
After an hour, add vinegar and taste to see if salt and pepper are needed.
Cook your hot dogs and warm your buns, then top with chili. Additional toppings: diced white onion, pickled jalapeños, cheddar cheese, and Fritos. Do not leave out the Fritos.
Cara Nicoletti is a butcher and writer living in Brooklyn, New York. Cara started working in restaurants when she moved to New York in 2004, and was a baker and pastry chef for several years before following in her grandfather and great-grandfathers' footsteps and becoming a butcher. She is the writer behind the literary recipe blog, Yummy-Books.com, and author of Voracious, which will be published by Little, Brown in 2015. She is currently a whole-animal butcher and sausage-making teacher at The Meat Hook in Williamsburg.