Duplin Chili Cheese Dogs
Nothing says summer like a classic chili cheese dog. Sweet, spicy Duplin Gourmet Muscadine Pineapple Habanero Salsa and a homemade chili seasoning blend give the chili on these dogs a down-home Carolina flavor. Load them up with grated cheddar or hoop cheese. Add onions if you like, but if you want to make them true Carolina dogs, make the finishing touch a load of your favorite creamy coleslaw.
Ingredients:
- 1 pound lean ground beef
- 1 jar Duplin Gourmet Muscadine Pineapple Habanero Salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- 4 jumbo hot dogs
- 4 hot dog buns
- Duplin Gourmet Muscadine Carolina Mustard Barbecue Sauce
- ½ cup chopped onion
- 2 cups shredded cheddar cheese or hoop cheese
- Optional: creamy coleslaw
Directions:
- Heat a large skillet over medium-high heat.
- Add ground beef. Break up beef with a fork. Cook and break up ground beef until meat is no longer pink.
- Drain fat from the pan. Discard fat.
- Add Duplin Gourmet Muscadine Habanero Salsa to the beef.
- In a small bowl, whisk together chili powder, ground cumin, salt, ground black pepper, garlic powder, onion powder and dried oregano. Add mixture to the beef.
- Stir beef well and cook over medium heat for 10 minutes or until juices start to thicken.
- Grill hot dogs over medium-high heat on a gas or charcoal grill for about 10 minutes, periodically turning dogs to evenly char them on all sides.
- Toast inside of buns on the grill while the foot-log dogs are cooking.
- Lay open buns on a large sheet pan. Spread buns with Duplin Gourmet Muscadine Carolina Mustard Barbecue Sauce.
- Lay a hot dog on each bun.
- Top each dog with a generous amount of chili.
- Sprinkle a generous amount of cheese over the chili.
- Garnish with onions and/or coleslaw if desired.
- Makes 4 servings.
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