ONIMA recipes
The Habanero Koji Chili Dog
All-beef hot dogs in steamed buns, topped with homemade chili, mustard, onion, cheddar and Habanero Koji.
- Yield
- Serves 4
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 45 minutes
Original recipe
Ingredients
- 1 lb (0.5kg) ground beef
- 1 diced white onion
- 200ml (0.5 cup) chicken stock
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 2 teaspoons garlic powder
- Large pinch of salt
- 2 tablespoons tomato paste
- Habanero Koji hot sauce, to taste
- 4 all-beef hot dogs
- 4 hot dog buns
- Cheddar cheese, grated
- Yellow mustard
- Cooking oil
Step by step
-
Cook the Ground Beef
Add the ground beef to an oiled pan over medium-high heat. Spread the beef in an even layer across the pan.
-
Add Onion and Spices
Add half the onion, paprika, black pepper, garlic powder, and tomato paste on top of the beef. Once the beef is browned on one side, use a potato masher or wooden spoon to incorporate everything.
-
Simmer the Chili
Add the chicken stock and simmer until slightly reduced, allowing the flavors to combine.
-
Blend the Chili
Use an immersion blender to lightly puree the chili. Leave some texture so it’s not a paste. Simmer until thickened and set aside.
-
Sear the Hot Dogs
On medium-high heat, carefully sear the hot dogs in a sauté pan. Avoid bursting the casings. Add water, cover with a lid, and steam the hot dogs until fully cooked. Set aside.
-
Steam the Buns
Add a few spoons of water to a pan over medium heat. Once steaming, add the hot dog buns and cover for about 30-45 seconds. Remove and slice the buns from the top.
-
Assemble the Chili Dogs
Place a hot dog in each bun, top with chili, yellow mustard, diced onion, cold cheddar cheese, and Habanero Koji to taste.
The whole recipe, at a glance
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Large pinch of salt. The source lists salt but does not assign it to a method step; keep it to taste.
The chili dog is an all-time classic. Iconized in John Cougar Mellencamp’s Jack and Diane; Americans have been happily enjoying chili dogs for over a hundred years.
The exact origins of the chili dog aren’t exactly known, but food historians suppose Greek-born Brooklyn immigrants began slinging beef heart sauce glizzies in the early 1910s. The sauce likely included warming spices like nutmeg, cinnamon, and allspice. The dish traveled down to Cincinnati, where the regional chili dog (and chili spaghetti) developed a lasting cultural footprint.
Habanero Koji does the heavy lifting for the chili as it comes preloaded with paprika, garlic, onions, coriander, and habanero. While you could just add it to ground beef, tomato paste, and chicken stock, using it as a flavor amplifier makes the chili truly shine.
By pulsing your finished chili with an immersion blender, you create a slightly chunky chili sauce that lets the hot dog’s snap come through. Not too heavy, but deeply savory.
For the hot dogs, find high-quality, all-beef sausages. The cheap supermarket hot dogs won’t cut it. You need a natural casing that stands up to a gentle sear and steaming without bursting. Avoid grilling for this recipe.
The buns should be simple, like a brioche or milk bun. You want a bun that steams well and holds up to the chili dog without overpowering it.
In under 45 minutes, you can have a plate of delicious chili dogs, or just 20 minutes if you pre-make the chili sauce. A classic comfort food, amped up with Habanero Koji for a quick weeknight meal or Sunday backyard gathering.
Yield:
Serves: 4
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes