Chili Dog

Instructions

Pre-Preparation

1. Pull hotdogs out the day before production and thaw under refrigeration.
Note: Uncooked thawed hotdogs may be refrozen
2. Make Chili:
Ingredients:
GARLIC WHOLE PEELED
ONION YELLOW
BEANS RED
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND
BEEF GROUND FRESH
SPICE CHILI POW
SPICE CUMIN
SALT KOSHER
a. Dice onions and garlic.
b. Drain and rinse beans.
c. Puree 3/4 of the diced tomatoes.
d. Cook tomato paste in oil until slightly ruddy in color and aromatic.
e. Add garlic and onion, cook until onions are soft.
f. Add beef and brown. Drain off the grease.
g. Add spices and cook with beef mixture.
h. Add in pureed tomato, diced tomatoes, and beans.
i. Bring to a simmer.
j. Set aside and hot hold.

If sending ingredients to site kitchens for service:
3. Place hotdogs in hotel pans. Cover tightly with plastic wrap and foil.
4. Label, date, refrigerate until transport.
5. Place chili in hotel pans, cover, label, date, and refrigerate until transport.
Note: There is a 12% loss on reheat for chili.

Preparation

1. Place 30 thawed hot dogs per hotel pan.
2. Add 2 cups of cold water to each pan of hot dogs.
3. Bake hot dogs in 350 degrees F. oven to an internal temperature of 165 degrees F.

Note: If chilii was prepared ahead, reheat chili covered in 350 degree F. oven to an internal temperature of 165 F. If heating chili and hot dogs at the same time, batch cook, starting with chili (it will take longer to heat up than the hot dogs).

Serving

Serving = 1oz chili on a hot dog in a bun.
Optional: Serve 1/4oz of cheddar cheese on chili dog