Ingredients
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!
Preparation
For the Chili
- Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes.
- Remove the ground beef from the pot and add the remaining olive oil.
- Add the onions and cook, stirring often for 10 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the chili powder, cumin, salt, cinnamon, bay leaf and cayenne and cook for 1 minute.
- Add the beer and cook until the foam subsides, about 2 minutes.
- 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.
- Reduce to a simmer and cook for 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
- 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.
- 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
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- Insert a skewer through each of the hot dogs, leaving 1/2-inch of hot dog exposed at the top.
- Using your food processor, grind the spicy nacho cheese tortilla chips until a dust forms.
- 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.
- Place the nacho cheese chip dust on a flat plate and roll the wrapped dogs in the seasoning.
- Place the dogs on the prepared baking sheet and bake for 12 to 15 minutes or until the dough is golden brown.
