The Grey Cup is on Sunday, and I’ve been cooking up ideas on what to eat while watching the game. I’ve gone in all sorts of directions, from a mess of wings to a mountain of nachos. But recently viewing reruns of a very Canadian television show inspired my final decision: chili cheese dogs.
That show is Corner Gas, created by Brent Butt. Butt’s character in the show, Brent Leroy, a football fan, among other things, considers chili cheese dogs the food of kings and an all time favourite.
“This chili cheese dog smells the way angels up in heaven smell,” said Leroy in one of the show episodes called Wash Me.
The food of kings with an angelic aroma might be too high praise for a chili cheese dog. But they can be absolutely delicious, and they will definitely go great with beer and a football game on the television.
The Corner Gas fan website has a recipe for chili cheese dogs, and I used it as a guide for my version of it. My recipe was also influenced by the many other chili/meat sauce-topped hot dogs I’ve seen, a popular diner food in many parts of North America, from Coney Island to Michigan and, of course, Canada, eh.
To prepare my chili cheese dogs, you start by making a rich, nicely spiced, bean-free, beef chili. Beef hot dogs are then grilled, set in buns and topped with that chili. On goes some grated, tangy cheddar cheese, diced onion and, if desired, for a spicy hit, some sliced fresh or pickled jalapeño peppers. Yum! On a second thought, maybe a chili cheese dog is the food of kings!
Chili Cheese Dogs
Hearty chili and cheese topped hot dogs you can enjoy while watching the Grey Cup.
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Makes: eight hot dogs
For the chili:
1 pound lean ground beef
1/3 cup finely diced onion
1/3 cup finely diced celery
1 large garlic clove, minced
2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
2 Tbsp tomato paste
1 cup tomato sauce
1/2 cup lager beer or beef stock
1/4 cup water
2 Tbsp brown sugar
1 Tbsp cider or rice vinegar
2 Tbsp yellow mustard
1/2 tsp Tabasco or other hot pepper sauce, or to taste
• salt and freshly ground black pepper, to taste
For the hot dogs and to serve:
8 large beef hot dogs (see Note)
8 hot dog buns, split and warmed (see Note)
1 cup grated aged cheddar cheese, or to taste
1/2 cup finely diced onion, or to taste
• sliced fresh or pickled jalapeño peppers, to taste (optional)
To make the chili, place ground beef in a medium to large pot (mine was eight-inches wide, and six-inches tall) and set over medium, medium-high heat. Cook and stir beef until crumbly and cooked through. Drain any liquid from the pot. Now add the onion, celery, garlic, chili powder, paprika and cumin and cook and stir four minutes. Now mix in the tomato paste and cook one minute more.
Add the tomato sauce, beer (or stock), water, sugar, vinegar, mustard and Tabasco to the pot and mix well to combine. Bring chili to a gentle simmer (small bubbles should just break on the surface), lowering the heat as needed to maintain that gentle simmer. Gently simmer chili, partially covered (don’t completely cover; steam needs to escape) for 20 to 25 minutes, stirring occasionally, or until thickened and delicious. Taste and season the chili, as needed, with salt and pepper. Remove chili from the heat, cover and set it aside for now (see Eric’s options).
Preheat your barbecue or indoor grill to medium-high (see Eric’s options). Grill hot dogs, turning occasionally, until nicely coloured and piping hot, about five minutes.
While hot dogs cook, set chili over medium heat and make hot again.
When cooked, set a hot dog in each bun and let diners top theirs, to taste, with chili, cheese, onions and jalapeño peppers, if using.
Note: The large beef hot dogs (wieners) I used in my recipe were from Glenwood Meats in Langford. They are sold at some grocery stores and at their retail shop, 1245 Parkdale Dr. The buns I used were the deluxe brioche hot dog buns made by Saanichton-based Portofino Bakery, who sell their products at food stores around the Island. Other beef hot dogs and buns, of course, will also work in this recipe.
Eric’s options: You can make the chili many hours before needed. Let cool to room temperature, cover and refrigerate until ready to reheat heat and spoon over the hot dogs. If you don’t have a barbecue or indoor grill, another way to cook the hot dogs is to bring a large pot of water to a boil, and then reduce the heat to low. Set hot dogs in the water and cook five minutes, or until piping hot.
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
