Casa Dog Recipe

Toast buns

Preheat a skillet or griddle over medium heat. Spread softened butter evenly on the inside of each split bun. Place buns buttered-side down on the skillet and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Cook hot dog

Over medium-high heat in the same skillet (or on a grill), cook the 1/4-lb all-beef hot dog, turning occasionally, until evenly browned and heated through, about 6–8 minutes. Alternatively, simmer in water 5 minutes then briefly sear for color. Transfer to a plate and set aside.

In a small skillet over medium heat add ground beef (3 oz). Break it up with a spoon and cook until no longer pink, about 3–4 minutes.

Add the finely diced 1/4 small onion and minced garlic (1/2 tsp) to the beef and cook until the onion softens and becomes translucent, about 2 minutes.

Stir in tomato sauce (1/4 cup), beef broth (1/4 cup), chili powder (1 tsp), ground cumin (1/4 tsp), smoked paprika (1/4 tsp), brown sugar (1/2 tsp), salt (1/4 tsp) and black pepper (1/8 tsp). Reduce heat to low and simmer gently, stirring occasionally, until the mixture thickens to a spoon-coating chili consistency, about 6–8 minutes. If it becomes too thick, add up to 1–2 tablespoons water or broth. Taste and adjust salt or chili powder as needed.

Place the cooked hot dog in the toasted bun.

Spoon a generous 2–3 tablespoons of the warm red chili over the hot dog, covering the top evenly.

Scatter shredded cheddar-jack cheese (1/4 cup) over the chili so it melts from the warmth. If desired, briefly place the assembled dog under a broiler or in a hot oven for 30–60 seconds to melt the cheese — watch closely to avoid burning.

Top with sliced pickled jalapeños (2 tbsp) and diced onion (2 tbsp). Add optional chopped cilantro (1 tsp) and a dash of hot sauce (1 tsp) if desired.

Serve immediately while hot. Provide napkins — this is a saucy handheld.