My, oh my. Go on and break that diet for this chili dog.
Today we celebrate the release of Emeril Lagasse’s Kicked-Up Sandwiches, the cookbook I’ve been eating my way through this October. I am so excited to be part of this launch and share these wonderful recipes with you!
Not sure if you’re interested? Read up on my sandwich adventures:
Rahul and I eat chili-everything.
Chili cheese fries.
Chili cheese nachos.
Chili on top of pasta.
And of course, chili dogs. So when I saw that Emeril had a recipe for chili dogs in his new book, Kicked-Up Sandwiches, I definitely had to put it on my to-make list.
Tonight was finally the night.
This recipe came across as exciting because Emeril asks that you puree a jar of roasted red peppers and sweet cherry peppers. This mix would be added to ground beef browning in a roux of flour and oil. These are several things I would not usually associate with chili, but after I made it I totally understood why.
Have you ever had a chili that was slightly creamy, but you knew they didn’t use any creamy ingredients? I believe the oil and flour roux is the reason behind it, and I liked it a lot. You really need that with chili for hot dogs because you don’t want soupy, liquid broth that will make your buns all soggy.
This is also the second time that Emeril has tipped me off with parchment paper. I always forget that I have it, but Emeril doesn’t – use it to make clean up easy. You will probably get a little messy when you assemble the chili dogs.
Finish the assembled chili dogs off by baking them in the oven so the cheese melts and the buns harden up a bit. Top with red onion (and eat with a side of ketchup, like me) and then run a few miles the next day to make up for it. Or not
Disclaimer: I received a copy of Emeril Lagasse’s Kicked-Up Sandwiches in exchange for making several recipes and posting about them. All of the information I present is my opinion only unless otherwise stated.