CHILI STUFFED HOT DOGS
INGREDIENTS:
- 2 Tbsp canola oil
- 1 large yellow onion, diced
- 1/8 tsp salt
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 Tbsp paprika
- 1 chipotle + 1 Tbsp adobo sauce (if you don’t have use a whole Tbsp of smoked paprika)
- 2lbs. Lean ground beef
- 2, 15oz cans @gefen_foods tomato sauce
- 2 tsp salt
- 2, 400g cans dark red kidney beans
- 1, 200g can black beans
Cooking steps
Step 1
Heat a large pot over medium heat. Add onion and first amount of salt. Sautéed for 4 min until translucent. Add garlic, both paprika’s, chipotle, adobo and Chile’s. Cook for 2 min. Add meat and use a spoon to break into chunks incorporating all the spices as you mix. Once meat is cooked through add the rest on the ingredients. Stir to combine. Bring to a boil, then lower flame to low and simmer for 1 hour.
Step 2
Refrigerate.
Step 3
To make hot dogs:
Step 4
Preheat oven to 175°c (350°f). Line baking sheet with parchment.
Step 5
Slice each hot dog 2/3 of the way down the center to create a slit.
Step 6
Add cooled chili, 1 scoop at a time down the slit so the entire hot dog is stuffed with chili.
Step 7
Cut puff pastry into long 2 inch wide strips. Wrap each stuffed hot dog with puff pastry.
Step 8
Brush with beaten egg.
Step 9
Bake for 45. min till pastry golden. Serve hot and enjoy!
