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Chili Dogs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit

Griddle up these game-day dogs with cheddar on top.


  • 3 mild, dried ancho chili peppers, stemmed and seeded
  • 2 cups beef stock
  • 2 tablespoons olive oil or canola oil
  • 1 1/2 pounds ground beef
  • 1 rounded teaspoon ground cumin
  • 1 rounded teaspoon smoked sweet paprika
  • 1 rounded teaspoon ground coriander
  • 1 tablespoon chili powder, such as Gebhardt’s brand
  • Kosher salt and black pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped or grated
  • 1 tablespoon tomato paste
  • 1 cup room temperature lager beer
  • 2 tablespoons masa harina or cornmeal
  • 1 tablespoon light agave syrup
  • 1 can red kidney beans (14 ounces), drained
  • 8-10 good-quality, foot-long, all-natural hot dogs
  • Melted butter, for brushing rolls
  • 8-10 New England-style hot dog rolls (the kind you can griddle on both sides)
  • 2 cups shredded sharp white cheddar cheese
  • Minced raw sweet onion or pico de gallo (chopped tomatoes, jalapeño pepper, red onion, cilantro, salt), for garnish
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Heat a medium cast iron pot or your favorite chili pot over medium-high heat.

Place the anchos in a small saucepot with beef stock and bring to low simmer; cook to reconstitute the peppers, then puree. Reserve the stock.

Heat the oil in a chili pot. When it smokes and ripples, add the beef and caramelize, crumbling the beef as it cooks. Add the dried spices, salt and pepper; stir to toast the spices. Add the onions and garlic, and reduce the heat a bit. Partially cover and sweat the onions a few minutes. Stir in the tomato paste, cook for 1 minute, then add the beer and stir to evaporate. Add the masa or cornmeal, the stock the peppers were cooked in, the ancho puree, agave syrup and beans. Simmer to combine the flavors.

Bring an inch of water to a simmer in a large skillet. Add the franks to cook through.

Heat a large griddle pan over medium heat. Brush sides of hot dog rolls and griddle them until deeply golden. Split the rolls down center if they were not precut. Griddle the dogs to crisp the casings, then place the crispy-skinned dogs in rolls and top each with a little shredded cheddar and lots of chili. Garnish with minced sweet onions or pico de gallo.

Rachael Ray