• 20
    Minutes Prep

  • 125
    Minutes Cook

  • 8

Recipe created especially for Hoffy by Chef Jamie Gwen


For the Chili

  • 1/4 cup(s) olive oil
  • 2 pound(s) ground beef or turkey
  • 1 large Spanish onion, finely diced
  • 6 garlic cloves, finely chopped
  • 3 tablespoon(s) ancho chili powder
  • 1 tablespoon(s) ground cumin
  • 1 tablespoon(s) salt
  • 1/2 teaspoon(s) cayenne pepper (or more to taste)
  • 1 bottle(s) (12-ounce) dark beer
  • 4 cup(s) beef or chicken stock
  • 2 cans (15-ounce each) diced tomatoes in puree
  • 2 tablespoon(s) honey or brown sugar
  • 1 ounce(s) dark chocolate
  • 1 can (15-ounce) black beans, rinsed and drained

For Garnish

  • Shredded cheddar cheese
  • Green Onions, chopped
  • Sour cream

For the Hot Dog Dippers

  • 8 wooden skewers
  • 8 HOFFY Bun Length Beef Franks
  • 2 cup(s) Spicy Nacho Cheese Tortilla Chips
  • 1 tube crescent roll dough

Appetizer Hoffy Beef Franks, homemade chili and the big game … now that’s a perfect afternoon!


For the Chili

  1. Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes.
  2. Remove the ground beef from the pot and add the remaining olive oil.
  3. Add the onions and cook, stirring often for 10 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the chili powder, cumin, salt, cinnamon, bay leaf and cayenne and cook for 1 minute.
  6. Add the beer and cook until the foam subsides, about 2 minutes.
  7. Add the cooked ground beef back to the pot along with the beef stock, tomatoes, brown sugar and chocolate. Stir well and bring to a boil.
  8. Reduce to a simmer and cook for 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  9. Skim off as much fat as possible from the top of the pot. Add the black beans, return to a simmer, cover, and cook until thickened, about 1 hour longer.
  10. Serve the chili with shredded cheese, green onions and sour cream, for garnish and use a Hot Dog Dipper for dipping.

For the Hot Dog Dippers

  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Insert a skewer through each of the hot dogs, leaving 1/2-inch of hot dog exposed at the top.
  3. Using your food processor, grind the spicy nacho cheese tortilla chips until a dust forms.
  4. Unroll the crescent rolls, and wrap a strip of dough around each hot dog, leaving space between the concentric circles of dough. Repeat with the remaining hot dogs.
  5. Place the nacho cheese chip dust on a flat plate and roll the wrapped dogs in the seasoning.
  6. Place the dogs on the prepared baking sheet and bake for 12 to 15 minutes or until the dough is golden brown.
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