Dirty Dog Recipe

Prepare aromatics

Heat a large skillet over medium heat and add vegetable oil. When shimmering, add the finely minced 1/2 cup yellow onion and sauté until translucent, about 3–4 minutes. Add the 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Add 1 lb ground beef to the pan, breaking it up with a spatula into small pieces. Increase heat to medium-high and cook until no longer pink and some brown bits form, about 6–8 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

Simmer into 'not quite chili'

Return pan to medium heat. Stir in 1 cup tomato sauce, 1/2 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp brown sugar, 1 tbsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer, stirring occasionally, until mixture thickens slightly and flavors meld, about 10–12 minutes. If mixture becomes too thick, add a splash more beef broth (1–2 tbsp) to reach a loose, spoonable consistency. Taste and adjust salt or chili powder to preference. Keep warm on lowest heat or transfer to a small slow cooker on low.

Toast buns (optional)

If toasting, butter the inside of the 6 buns lightly with the 2 tbsp butter. Place buns butter-side-down on a hot skillet or griddle over medium heat and toast until golden, about 1–2 minutes. Remove and keep warm.

Cook hot dogs

Cook the 6 all-beef hot dogs by your preferred method: simmer in water for 5–6 minutes, grill over medium-high heat for 5–8 minutes turning occasionally, or pan-sear 2–3 minutes per side. Cook until heated through and nicely browned.

Assemble dirty dogs

Place one hot dog in each bun. Spoon a generous 3–4 tablespoons of the warm 'not quite chili' over each hot dog (divide evenly). Add 1 tsp yellow mustard to each dog (or to taste). Sprinkle roughly 2 tablespoons of diced yellow onion over each hot dog. If desired, add pickled jalapeño slices for heat.

Serve the Dirty Dogs immediately while hot. Provide extra yellow mustard on the side for guests who want more. Leftover 'not quite chili' keeps in the refrigerator for up to 3 days; reheat gently on the stove with a splash of broth.