How to Make Chili Dogs | Chili Dogs Recipe

Make these homemade meaty and flavorful chili dogs for a Saturday game night. The meat needs a whole day to season, so do the first stages of this recipe a day before the game night. You can use store-bought buns or homemade buns, whichever you prefer. Add mustard and ketchup to give the chili dogs that classic flavor!

Ingredients:

Hotdogs:

• 1000 grams lean beef (cubed)
• 150 grams beef fat (cubed)
• 23 grams fine sea salt
• 10 grams paprika
• 5 grams garlic powder
• 4 grams white pepper powder
• 4 grams onion powder
• 1.5 grams pink curing salt
• 230 grams crushed ice
• natural sheep hotdog casing

Buns:

• 1/2 cup milk
• 3/4 cups water
• 1 tbsp sugar
• 1 1/2 tsp kosher salt
• 2 tbsp butter
• 2 large eggs
• 1 packet active dry yeast
• 250 grams bread flour
• 250 grams all-purpose flour

Instructions:

Hotdogs:

Place cubed lean beef and beef fat on a parchment-lined baking sheet.
Place it in the fridge for 15-20 minutes or until the edges are firm.

Meanwhile, prepare a mixing bowl.
Add the seasonings – paprika, garlic powder, white pepper powder, onion powder, fine sea salt and pink curing salt.
Mix well to combine.
Set aside.

Once the lean beef and beef fat are firm enough, remove them from the fridge.
Grind into a large bowl, alternating lean beef and beef fat.
Add the mix of seasonings into the bowl.
Mix well to combine.
Put the ground beef in a food processor.
Add some ice cubes.
Blend until the ice cubes are crushed to fine pieces.
Continue to blend until smooth and thick.
Transfer to a bowl.
Cover it with a plastic wrap pressed directly on the ground beef mixture.
Place inside the fridge for 24 hours.

Buns:

In a separate mixing bowl, add 250 grams of bread flour.
Add 250 grams of all-purpose flour.
Add 1 1/2 tsp kosher salt.
Whisk to combine.
Set aside.

Prepare a stand mixer.
Add 1/2 cup milk, 3/4 cups water and 2 tbsp butter.
Add 1 packet of active dry yeast and 1 tbsp sugar.
Stir to combine.
Leave it for 10 minutes to bloom.
After 10 minutes, add one beaten egg.
Add the flour mixture.
Mix at low speed for a minute.
Increase to medium speed for 5-8 minutes until dough is smooth.
Form it into a ball.
Put it in a greased bowl, then cover with plastic wrap.
Let it increase in size for 1-2 hours at room temperature.
Once done, transfer the dough to a flour-dusted work surface.
Flatten the dough.
Sprinkle some flour on both sides of the dough.
Roll out the dough, then divide to 10 pieces.
Roll out each piece then fold to make a small baguette-like dough.
Place them on a parchment-lined baking tray, with an inch of space in between each dough.
Spray with a little nonstick cooking oil spray.
Cover with clingfilm for an hour to let them increase in size.
Brush each dough with eggwash.
Place inside the oven at 350 F heat.
Bake for 15-25 minutes or until golden brown.
Once done, remove from the oven and let the buns cool.
Set aside.

Assembly:

Prepare the natural sheep hotdog casing to the nozzle of the hotdog/sausage maker.
Once done, start to stuff the natural sheep casing with the ground beef mixture.
Roll out to evenly distribute the ground beef.
Tie the edges, then cut off excess casing.
Twist to make hotdogs/sausages.
Put them on a baking tray, uncovered.
Place inside the fridge for a few hours.
After a few hours, smoke the hotdogs/sausages in whatever way you want.
After the hotdogs are smoked, fry them until golden.
Assemble with the sliced buns.
Drizzle some mustard and ketchup for serving.
Enjoy!

Images – https://www.youtube.com/watch?v=c0A1bkF4mKM