Lum’s Chili Dogs

You’re going to love these chili dogs more than Jimmy Hoffa loved ice cream. It’s messy. It’s heavy. And it don’t pretend to be somethin’ it’s not. It’s meat, cheese, chili—done right. The secret? Left over dogs and burgers from the cookout the night before. The dogs revitalized and steamed with beer. The chili? Raised from the dead with spices and a day old burger patty, maybe it had cheese on it, it doesn’t matter. The tanginess of the cream cheese and parmesan mustard spread cuts through all that fat with sweet red pepper jelly to bring it all together in balance. It ain’t good for you, but that’s not the point. You don’t eat one of these because you’re watching your health—you eat it because sometimes, after everything, you need somethin’ warm and sloppy in your hands that reminds you you’re still here.

Ingredients

Buns

4 Split Buttered Hot Dog Potato Rolls
4 tsp Salted Butter

1/4 tsp Cayenne
1/4 tsp Garlic Powder

Cheese Spread

1/4 Cup Cream Cheese

1 tbs Parmesan Cheese
1 tsp mustard powder
1 tsp Dijon Mustard
2 tsp Yellow Mustard
1/4 tsp hot Sauce
1/2 tsp Soy Sauce

Hot Dogs

4 Grilled Hot Dogs

1/4 cup beer

Chili

1/2 onion (minced)

1 clove garlic (minced)
1 tbs tomato paste
1 tbs ketchup
1 tsp Dijon mustard
1 tsp yellow mustard
1/2 tsp cumin
1 tsp chili powder
1/4 tsp celery seeds
1 tsp Worcester sauce
1/4 lb cooked burger
salt & pepper

Toppings

1 tbsp Hot pepper jelly
1/4 cup Vinegar Pepper Salad
1/4 cup White Onion (chopped)
1 tbsp Mayonnaise
1 tbsp Sriracha

Directions

Heat a large frying pan to medium
Split hot dog buns and butter the inside of the bun, sprinkle lightly with garlic powder and cayenne
Griddle the buns, butter side down in the frying pan until golden brown 2-3 minutes
For the cheese spread; In a small bowl. Combine the cream cheese, Parmesan cheese, mustard powder, dijon and yellow mustard, hot sauce and soy sauce.
Spread the cheese spread on the inside of the griddled buns
For the hot dogs; in the same frying pan used to griddle the buns, add the hot dogs and crisp up the out side, 1-2 minutes. Then add the beer to heat through.
Place hot dogs in the bun on top of the cheese spread.
For the chili; in the same frying pan with the hot dog beer, add the onion, garlic, tomato paste, dijon and yellow mustard, cumin, chili powder, celery seeds, and Worcester sauce. Bring to a simmer stirring.
Add the cooked hamburger (or cheese burger) to the chili sauce and mash the burger into small pebble sized pieces.
Reduce the chili to a thick sauce.
Place a 1/4 cup of chili sauce on top of each hot dog.
Top the hot dogs with hot pepper jelly, vinegar pepper salad, white onions, squeeze of mayonaise, and squeeze of Sriracha