Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tex-Mex Chili Dawg
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- #97125
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
beer
4 quality hot dog buns
4 quality hot dogs, brats, or sausages
4 cups real Texas chili
4 tablespoons spicy brown mustard
4 tablespoons dill pickle relish
1 avocado, peeled, pitted, cubed
2 cups Cheddar cheese, shredded
2 jalapeno peppers, seeded and chopped
1 jalapeno, thinly sliced
1 medium tomato, cubed
1 small yellow or white onion, chopped finely
1 handful fresh cilantro, washed and chopped
salt and pepper, to taste
directions
To prepare the topping: mix together your cubed tomato, onion, cilantro, and chopped jalapenos and season with salt and pepper. Set this "salsa" aside.
To prepare your hot dogs, either grill them, boil them in beer, or cook them in about 1/4-inch of beer in a covered frying pan (I prefer the latter). While they're warming up, broil your hot dog buns in the over on both sides to toast them. Warm up your chili, while you're at it.
To assemble the dawg, put the wiener in the toasted bun. Put some dill pickle relish on one side, and put mustard on the other. Now, slather about a cup of chili on top of the dog. Top the chili with cheese and then a good handful of your fresh salsa. Finally, sprinkle cubes of avocado on top! Now you have it, a genuine, Josh-just-made-this-up Tex-Mex chili dawg! Eat it with a fork and a few dashes of hot sauce!
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nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Beer makes batters better, meat more tender, and sauces more flavorful.
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