Larder Chili Dog Recipe

Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 5–6 minutes. Drain excess fat if desired.

Add 1/2 cup finely diced yellow onion and 2 minced garlic cloves to the beef. Cook until softened and fragrant, about 2–3 minutes.

Stir in 1 cup tomato sauce and 1/2 cup beef stock. Add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook gently 10–12 minutes until slightly thickened. Taste and adjust seasoning.

Keep the chili warm over very low heat while you prepare the topping and hot dogs.

Marinate

In a bowl combine 1 cup buttermilk and 1 tsp hot sauce (if using). Add the 1 lb chicken strips and 2 thinly sliced seeded jalapeños. Cover and refrigerate at least 30 minutes (or up to 4 hours).

Batter & Dredge

In a shallow bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder.

Coat

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) or medium-high until shimmering. Remove chicken from marinade, letting excess drip off. Dredge strips in the flour mixture, pressing to adhere. Let rest 5 minutes so coating sets.

Fry

Fry chicken strips in batches, 3–4 minutes per side, until golden-brown and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack over a baking sheet to drain and keep warm. Fry quickly the reserved jalapeño slices 20–30 seconds until blistered if you like them crisp.

If using the beef topping instead of fried chicken: heat 1 tbsp vegetable oil in a skillet over medium-high. Add 0.75 lb ground beef and cook until starting to brown, 4–5 minutes.

Add 2 finely diced jalapeños and 1/4 cup diced onion; cook until soft, about 3 minutes. Stir in 1 tsp soy sauce, 1/2 tsp brown sugar and 1/2 tsp chili flakes. Cook another 2–3 minutes until liquid reduces slightly. Season to taste and keep warm.

Toast Buns & Cook Dogs

Heat a large skillet or griddle over medium heat. Butter the insides of the buns with the softened butter or brush with oil. Toast buns cut-side down until golden, about 1–2 minutes. In the same skillet cook the hot dogs, turning occasionally, until heated through and browned in spots, about 5–6 minutes. Alternatively grill or simmer then sear briefly.

Assemble

Place a hot dog in each toasted bun. Spoon a generous ladle of the warm chili over each hot dog. Top each with either 2–3 pieces of jalapeño fried chicken (or a few tablespoons of the spicy beef topping). Sprinkle with shredded cheddar cheese, pickled jalapeños and diced raw onion. Add chopped cilantro and a drizzle of yellow mustard if desired.

Serve

Serve immediately while hot so the fried chicken remains crisp. Offer extra napkins and a side such as fries or coleslaw. Leftover chili stores in the refrigerator for up to 3 days.