This chili dogs recipe is a little different than most.
Do you know I’ve never had a chili dog?
I’m not sure if I grew up under a rock, or if it’s because I’ve never been to a live sports event (~gasp!), but I never had one until I decided to make them tonight for dinner.
I don’t know where the wild hair came from, but suddenly, it sounded good.
The funny thing is, I served it to my husband with the grand and prideful announcement that I had made chili dogs for dinner. He was really excited until I put the plate in front of him. The first and only thing that came out of his mouth was… “Where are the dog”? (I think he’s had them before.)
I guess chili dogs are supposed to have hot dogs under that mound of chili. Silly me. But we ate them up and practically licked our plates anyway.
If you can find a good source for a low-fat and clean hot dog of some sort, feel free to add it. But I must say, these are good as they are. Even if it is just chili in a hot dog bun!
And if you’re feeling really adventuresome, put this in a hamburger bun and you’ve got sloppy joes, or put it in a bowl and call it……
wait for it….
Am I creative, or what?
Don’t answer that.
CHILI DOGS RECIPE:
- 2 large red bell peppers
- 1 large red onion
- 6 large garlic cloves
- 3 tbsp. ground cumin
- 2 tbsp. chili powder
- 28 oz. can stewed tomatoes
- 45 oz. canned tomato sauce (no sugar added, low or no sodium is best)
- 1 cup vegetable stock
- 1 tbsp. oil
- 1 lb. ground turkey (use 10 oz. TVP for vegan/vegetarian option)
- 15 oz. can kidney beans
- Wash, clean and chop your bell peppers, onion, and garlic. Put them in a pan with olive oil on medium heat and cook until onions are translucent.
- In a large pot, combine the rest of the ingredients and place over medium heat.
- When the onion mixture is done, add it to the pot. Once the entire thing is warmed through, you're finished!
- Note: One word of caution, stir the pot frequently if using TVP. With all that TVP soaking up the liquids, it can burn very quickly.