Chili Dogs

Step 1

Put a skillet over medium heat and drizzle in a

2-count of olive oil. When the oil gets hazy, add the

translucent, about 5 minutes. Add the ground beef,

breaking it up with the back of a spoon, and cook

until nicely browned, about 10 more minutes. Stir in

the ketchup, chili powder, and mustard and simmer

for 15 minutes until thickened. Season with salt and

pepper.

While the chili is cooking, get the grill going. Place a

large grill pan on 2 burners over medium-high heat

or preheat an outdoor gas or charcoal barbecue and

get it very hot. Take a few paper towels and fold

them several times to make a thick square. Blot a

small amount of oil on the paper towel. Then

carefully and quickly wipe the hot grates of the grill

to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the

dogs for about 5 minutes. Take them out of the

water, pat them dry, and grill them just long enough

to mark them. (That'll give them a grilled flavor too.)

Brush the insides of the rolls with olive oil and lay

them face down on the grill; cook until toasty. To

serve, put a dog in each roll and top with the chili and

some Cheddar.