Texas Chuck Wagon Chili Dogs - cooking recipe

Ingredients

Chili
1/2 lb dried pinto bean
2 (14 ounce) cans beef broth, divided
1 1/2 lbs 90% lean ground beef
1 1/2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
1 (6 ounce) can tomato paste
1/4 cup quality chili powder
1 teaspoon salt
1/2 cup water
1 (15 ounce) can crushed tomatoes in puree
1/2 teaspoon ground marjoram
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
Assembly
hot dog, grilled
hot dog bun, toasted
grated cheddar cheese
chopped onion

Preparation

To make the chili: wash and pick over beans; put in a bowl and soak in water to cover overnight.
Next day, drain and rinse the beans and put them in a pot with 1 1/2 cans of the beef broth; bring to a boil; decrease heat and simmer the beans for 1 hour.
In a medium pot, brown the ground beef; drain off all the fat.
Melt the butter in a medium skillet; saute the onion over low heat until it is soft and transparent.
Add in the garlic; saute for 1 minute.
Add the onion mixture and tomato paste, chili powder, salt, water, crushed tomatoes w/ puree, ground marjoram, red pepper flakes, and cayenne to the beef mixture; mix well.
Simmer the chili over low heat, partially covered and stirring occasionally, for 3 hours or until the beans are tender and the flavors are melded.
If the mixture becomes too thick, add a bit more water or beef broth.
Assemble: place hot dogs in buns, top with chili, cheese, and onion.
Serve immediately.