Super Sonic Chaos Chili Dogs

No longer the chili dogs you once knew - you gotta try this, oh man, they’re the ultimate fuel - spicy, messy, meaty rockets of flavor that hit your taste buds at the speed of sound! One bite and boom! - you’re breaking the sound barrier with a full belly and no regrets. Just don’t eat too many before a loop-de-loop… trust me.

Ingredients

Make four chili dogs

Buns

4 Split Hot Dog Potato Rolls
4 tsp Salted Butter

1/4 tsp Cayenne
1/4 tsp Garlic Powder

Cheese Spread

1/2 Cup Cream Cheese

2 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 (plus 1/4 additional)

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

2 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
Broil the buns in a toaster or conventional oven 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 each griddled bun, top cheese spread with hot pepper jelly
For the hot dogs: 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 and pepper jelly.
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 until liquid is evaporated.
Add the cooked hamburger (or cheese burger) to the chili sauce and mash the burger into small pebble sized pieces.
Deglaze the pan with the additional beer.
Reduce the chili to a thick sauce.
Place a 2-3 tablespoons of chili sauce on top of each hot dog.
Top the hot dogs with vinegar pepper salad, white onions, squeeze of mayonaise, and squeeze of Sriracha