Chipotle Chili Dogs
When I get a hankering for chili dogs, it's on! I made a smoky chipotle chili that featured Impossible beef, beans, lentils, and lots of time to cook down and reduce. Then, I grilled up my fave Yves Veggie dogs and topped them off with cheddar, my smoky chili, red & green onions, and crispy Fritos. Such a vibe!
PREP TIME
20 minutes
COOK TIME
1 hour and 45 minutes
INGREDIENTS
28
Serves: 5
Ingredients
Chipotle Chili
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Celery, diced
- 1.5 whole1.5 whole1.5 whole Bell Pepper, Not Green. Diced
- 2 whole2 whole2 whole Jalapeño Pepper, diced. (seed if you want to reduce heat)
- 6 whole6 whole6 whole Chipotle Chili Pepper, packed in adobo sauce. Chopped
- 340 grams340 grams340 grams Plant-Based Ground Beef - Impossible
- 1 whole1 whole1 whole Chili Powder, 1 Tbsp. Mexican Chili Powder, 1 Tsp. Onion Powder, 1 Tsp. Cumin, 2 Tsp. Tex-Mex Seasoning, 2 Tsp. Cocoa Powder
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Browning (Grace), Browning Sauce.
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 0.25 cup0.25 cup0.25 cup Adobo Sauce
- 284 ml284 ml284 ml Lentils, Canned, Black Lentils. Drained & risned
- 540 ml540 ml540 ml Kidney Beans, Salt Free. Drained & Lightly Rinsed
- 540 ml540 ml540 ml White Beans, Salt Free. Drained & Lightly Rinsed
- 1000 ml1000 ml1000 ml Plant Based Chickenless Broth - President's Choice
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Chili Dogs
- 5 whole5 whole5 whole Hot Dog Buns, Look for nice, soft buns.
- 5 whole5 whole5 whole Jumbo Veggie Dogs - Yves Veggie Cuisine
- 1.25 cups1.25 cups1.25 cups Aged Cheddar Cheese, White cheddar. Shredded
- 0.5 whole0.5 whole0.5 whole Red Onion, Small onion, Finely diced
- 2 whole2 whole2 whole Green Onion (Scallion), thinly sliced
- 1 whole1 whole1 whole Corn Chips - Fritos
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating your EVOO, butter, garlic, and pepper flakes, in a large, deep non-stick skillet ( or a pot) set to about medium heat. Once heated, stir and let everything sizzle for 30 seconds or so before adding the onion, celery, bell pepper, chipotle peppers, jalapenos, and a good pinch of both salt & pepper. Stir and let everything cook for about 10 minutes, stirring as needed. Make a well in the center of the pan and drop in your plant-based beef. Break it up / flip the beef as it browns in the skillet. This should take about 5 minutes before stirring everything together.
- Whisk together your spice blend and sprinkle in half of the blend along with another good pinch of salt. Let the skillet continue for another 3 minutes before adding the tomato paste, browning sauce, and adobo sauce. Stir to combine and continue to cook another 3 - 4 minutes. Stir in the lentils, white, and red kidney beans along with another good pinch of both salt & pepper. Continue to cook another couple of minutes until the beans have warmed up. Pour in your broth and wat for the chili to come to a boil. Once boiled, stir in the remaining spice blend, 1/2 tsp. salt, and reduce to a simmer.
- Simmer your chili for a minimum of 1 hour. I ended up cooking it down for about an hour and twenty minutes. At this point, your chili should be rich and thick. Make sure to taste your chili for salt and season to taste prior to service.
- DOGS - Bring a pot of cold water to a boil and once boiled, drop in your dogs. Let them boil for about 5 minutes or so. In the meantime, heat a grill pan on just below medium. Transfer the dogs from the boiling pot to your preheated grill pan. Grill each side of the dogs until blistered and grilled. Once the dogs are grille don each side, transfer them to your soft rolls. Top each dog with 1/4 C of the shredded cheddar followed by a generous scoop of your chili. Top the dogs with diced red onion, thinly sliced green onion, and crispy Fritos. ENJOY!
- You can pack up any remaining chili in airtight containers in the fridge for 4 - 5 days, or freeze for up to 3 months.
Notes
- Want to reduce the spice? Seed your jalapenos and cut the adobo sauce.
- Want to make these Vegan? Omit the butter in place of additional EVOO and swap the cheddar for your fave vegan brand or simply omit.
- Servings are simply the amount of dogs because the Jumbo Veg Dogs only come with 5.
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About This Recipe
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Egg Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1244 |
| Fat: | 41 g |
| Carbohydrates: | 178 g |
| Protein: | 86 g |
| Cholesterol: | 252 g |
| Sodium: | 1961 mg |
| Fiber: | 59 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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