Come with me if you will on a quest to create the perfect pool hall chili dog. This is my second attempt, and it turned out mighty good. But, this is a long journey where patience will reward us with a dog like none other. Check out the video of my second shot.
What you’ll need:
1.2 pounds of ground sirloin beef (you know how the grocery store never gives you a pack with an even pound)
1 medium to large onion, chopped pretty finely
1 can of Rotel (not drained despite what I say in the video)
4 Tablespoons of yellow mustard
2 teaspoons of sugar
2 teaspoons of apple cider vinegar, spilling a little off the spoon
3 teaspoons of chili powder
Brown the beef and onion in a skillet, then drain very well. Add to another pot with the other ingredients and bring to a boil, then simmer for an hour or two. Brown Nathan’s all beef franks on a skillet, splayed open so they can act as a cradle for the chili. Then serve the dog and chili on a bun toasted with some butter and a touch of garlic powder. It is quite tasty, but I still have not gotten the tomato end of the deal just right.