We ended up with so much leftover meat from my beef ribs (https://www.smokingmeatforums.com/threads/big-bones.276403/), I decided to take 2 lbs of the deboned meat and make a beanless chili for chili dogs.
My personal favorite hot dog would have to be a classic Chicago style dog. For a southerner, that’s not always available (but we do make them from time to time). But classic chili cheese dogs come in a close second. Plus, baseball is in full swing so it just seems like the right time for some.
So, Monday night I began the process, and cubed up 2 lbs of meat to make my chili. I was able to get 2 lbs from only 4 bones worth of ribs. They were some of the meatiest I’ve ever seen Or tasted.
I cubed the meat and left a lot of the fat on. My plan was to get this meat cooked down really well, shredded to a consistent texture. I like a chunky chili but not when it comes to hot dog chili.
I use all kinds of chili mixes, and even do my own sometimes. But I went with the sucklebusters. It’s a simple recipe and very mild. I wanted the smokiness of the beef ribs to remain so a milder chili seemed like the right choice.
2lbs chunked beef rib meat, one bell pepper and one onion very finely chopped with 6 toes of garlic (I used the ninja and minced it down to almost a liquid). Love my Magnalite when I need to cook something down really well, it does the trick!
Chili all cooked down and the meat finely shredded. Had a great taste. I put it all up and into the fridge until the next nights dinner.
So I came home from work tonight, after a long day. Took out my chili, finely chopped an onion, shredded some of my cold smoked cheddar cheese and voila....
Be hard to convince me there’s a much better chili dog out there! We are stuffed!
My personal favorite hot dog would have to be a classic Chicago style dog. For a southerner, that’s not always available (but we do make them from time to time). But classic chili cheese dogs come in a close second. Plus, baseball is in full swing so it just seems like the right time for some.
So, Monday night I began the process, and cubed up 2 lbs of meat to make my chili. I was able to get 2 lbs from only 4 bones worth of ribs. They were some of the meatiest I’ve ever seen Or tasted.
I cubed the meat and left a lot of the fat on. My plan was to get this meat cooked down really well, shredded to a consistent texture. I like a chunky chili but not when it comes to hot dog chili.
I use all kinds of chili mixes, and even do my own sometimes. But I went with the sucklebusters. It’s a simple recipe and very mild. I wanted the smokiness of the beef ribs to remain so a milder chili seemed like the right choice.
2lbs chunked beef rib meat, one bell pepper and one onion very finely chopped with 6 toes of garlic (I used the ninja and minced it down to almost a liquid). Love my Magnalite when I need to cook something down really well, it does the trick!
Chili all cooked down and the meat finely shredded. Had a great taste. I put it all up and into the fridge until the next nights dinner.
So I came home from work tonight, after a long day. Took out my chili, finely chopped an onion, shredded some of my cold smoked cheddar cheese and voila....
Be hard to convince me there’s a much better chili dog out there! We are stuffed!
