Bison Chili Cheese Dogs Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 1 cup small-dice yellow onion (from about 1 medium onion)
• 3 medium garlic cloves, finely chopped
• Freshly ground black pepper
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 1/2 cup brown ale, such as Newcastle
• 1 pound ground bison meat or lean ground beef
• 1 teaspoon kosher salt, plus more for seasoning
• 1 (14.5-ounce) can diced tomatoes with their juices
• 8 cooked beef or bison hot dogs
• 8 hot dog buns
• 1 cup shredded sharp cheddar cheese (about 4 ounces)
• 1/2 cup small-dice yellow onion (from about 1/2 medium onion)
• Coarsely chopped pepperoncini

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot over medium heat. Add the 1 cup of diced yellow onion and cook 6 minutes, stirring, until soft.

2. Stir in the garlic, chili powder, cumin, paprika, a generous grinding of black pepper and the kosher salt. Cook 1 minute until fragrant.

3. Add the ground bison and cook over medium-high heat 7 to 8 minutes, breaking it up, until no pink remains and it reaches 160°F (71°C).

4. Stir in the tomato paste and cook 1 minute. Pour in the brown ale and simmer 5 minutes, scraping up the browned bits from the bottom of the pot.

5. Add the diced tomatoes with their juices. Reduce the heat to low and simmer uncovered 60 minutes, stirring occasionally, until thick. Taste and add more salt if needed.

6. About 10 minutes before the chili is done, place the hot dogs in a pan of simmering water and heat them through for 5 minutes, or until hot.

7. Warm the hot dog buns in a 300°F (150°C) oven for 5 minutes, or until warm and soft.

8. Place each hot dog in a bun, spoon chili over the top, and sprinkle with the shredded cheddar cheese.

9. Top with the remaining 1/2 cup of raw diced yellow onion and the coarsely chopped pepperoncini. Serve immediately.