My favorite is a chili-cheese hot dog (#2 is a polish sausage w sauerkraut) , BUT the chili can't be just any old runny, run of the mill chili - it has to stand on its own !! Most places don't make an exceptional hot dog chili.
Watching Food Channel yesterday and they had a great looking chili joint in Grapevine, TX named Tolberts ... MUST go try that !! Grapevine is about 15 mi from my sister's (Carrollton). Da make it spicy too !! Hot damm !!
Be fore-warned that I also use ground Turkey in place of ground beef, but I've yet to find anyone who can taste the difference.
wotz the point of taking these so-called secrets to the grave?
The secret's in adding ALL The Spices during the initial cooking, while frying the garlic/onions, and browning the turkey... toss in a teaspoon of BEEF FLAVORED Bullion, and palmful of chili powder and ground red pepper (Cayenne) to taste.
I also take a few short-cuts ...like using canned kidney beans and stewed tomatoes because they're already 1/2 cooked, to cut down on the cooking time.
That's also when I add the crushed stewed tomatoes and fry them in with the meat to move things along. (Ted gets too impatient to wait once the aroma begins to permeate the apartment. Otherwise by the time it's done to perfection, the pot's empty! wtf?)
When the beans are as tender as you like them, add the last few herbs & spices with properties that otherwise change during cooking: Oregano, a pinch of cumin & cilantro that tend to get bitter with too much cooking as volatile oils boil away, and that's also when I stir in the Chipotle that I've ground to a paste, and Dark Chocolate.
Sorry... I prefer beans in my chili... ...and I also prefer it served over Jasmine rice.
Whether over rice, or on a chilidogs, I top either with diced sweet onions & cheddar cheese.
OK Now I don't have to mail it... ...you can make yer'own.
Add Beer... or Tequila...whatever... "OWN THE CHILI"! Have Fun!
NJ is home state to the Ripper....some places offer several degree of ripper, from just a little ripped to complete done to a crisp. In all my travels I have never encountered a ripper in any other state
S'truth, they come in several degrees of "doneness" I prefer mine toward the crunchy side... ...but not quite brittle.
They rip open because the home-made weiners have an exceptionally tough AND sealed casing that splits when the internal pressure of the steaming weeny gives way explosively.
Most hot dogs are intentionally designed NOT to do that. depending on the brand, they may have a soft outer skin, be cut apart, leaving the ends slightly open, or slit down the side to prevent them posing a hazard to the cook.
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