Description
Chili con carne puts a rich spin on your favorite tailgating hot dog. Top with sour cream, cilantro, and cheese for a new game day treat!
Ingredients
Units
Scale
Chili Con Carne
- 3 pounds Beef Chuck Roast
- 2 Tbsp Vegetable Oil
- 4–5 Tbsp Stubb’s Bar-B-Q Spice Rub
- 8 cloves Garlic, minced (approximately 2 heaping Tablespoons)
- 1 1/2 Sweet Yellow Onion, chopped
- 1 Bell Pepper, seeded and finely chopped
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Dried Oregano
- 2 cans (15 oz) Red Kidney Beans, drained and rinsed
- 1 28–oz Can Diced Tomatoes
- 1 cup Beef Broth
- 1 tsp Salt
- 1 tsp Ground Pepper
Chili Dogs
- 10–12 Hot Dogs, grilled
- 10–12 Hot Dog Buns, toasted
- 1 pint Sour Cream
- Cilantro, for garnish
- Shredded Cheese, for garnish
Instructions
CHILI CON CARNE
- Remove beef from the fridge, and place on a plate, patting dry on all sides with a handful of paper towels. Cut the beef in half to form more manageable portions that fit into the slow cooker.
- Sprinkle all sides of the beef with Stubb’s Bar-B-Q spice rub, and allow the beef to rest for at least 30 minutes prior to searing.
- When it is time, heat a cast iron skillet with vegetable oil, and when the oil just begins to ripple and the pan is heated through, sear the beef for approximately 3 minutes on each side – or until it is deep golden brown on all sides. Add additional oil if needed. Set aside to rest momentarily.
- In the cast iron skillet, add in the onion, and bell pepper to the pan and allow it to sauté to deglaze the pan and any of the cooked-on bits of beef and seasoning.
- When the onions and pepper have softened, and the onions have become translucent, remove them from the pan and place them into a 6-quart slow cooker.
- Add in the remaining ingredients from the paprika through the ground pepper to the slow cooker.
- Stir the ingredients together, and nestle the seared beef into the mixture.
- Cover the slow cooker and cook on low for 8 hours, or until the beef falls apart easily when shredded with two forks.
- Remove the beef and complete shredding the beef.
- Place it back in the slow cooker and stir to combine. Keep warm to serve.
TO ASSEMBLE CHILI DOGS
- Grill the hot dogs until they are heated through, and the hot dog buns are toasted.
- Top hot dogs with chili con carne, sour cream, shredded cheese and cilantro. Serve immediately.