Chili Cheese Hot Dogs - Cowboy Kent Rollins
Servings 8
Ingredients
- 2 pounds ground beef 80/20
- 1 tablespoon Kent’s Original Seasoning or your favorite all-purpose blend
- 1 tablespoon Kent’s Mesquite Seasoning or ½ tablespoon ancho chili powder
- 1 dried ancho chili minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon whole oregano
- 2 teaspoons garlic powder
- ½ cup beef broth
- 8 hot dogs
- 8 hot dog buns
- 2- 3 cups shredded colby jack cheese
Mustard Sauce
- 1/2 yellow onion chopped
- ½ cup spicy mustard
- 2 tablespoons ketchup
- 1 tablespoon mayonnaise
- 1 tablespoon diced jalapeno
- 1 ½ tablespoons sweet relish
Instructions
- In a stockpot, over medium heat, add the ground beef. Stir in the Original seasoning, Mesquite seasoning, ancho chili, chili powder, cumin, smoked paprika, oregano and garlic powder.
- Cook for about 10 minutes, stirring occasionally. Stir in the beef broth and turn the heat down to medium low. Cook for 40 minutes, stirring occasionally.
- Stir in ½ cup of the cheese. Add more cheese if needed to thicken the mixture. Set aside in a warm place until ready to serve.
- Meanwhile, in a small mixing bowl, combine the mustard, ketchup, mayonnaise, jalapeno and sweet relish. Cover and refrigerate for at least 30 minutes.
- Preheat and clean the grill. Place the hot dogs on the grill over medium-high heat. Cook for about 4 to 5 minutes, rolling around the grill until lightly charred.
- Place the buns on the grill, open side up. Sprinkle enough cheese to cover the bottom of each bun. Top with about 1 to 2 tablespoons of the mustard sauce. Let the buns warm on the grill for about 2 to 3 minutes or until the cheese is melted. Top with a hot dog, chili and cheese. Serve immediately.
Notes
Kent's seasonings can be found at KentRollins.com
