Picadillo Chili Hot Dogs Recipe

Rating:

Total Time:

1hr 15 min

Prep Time:

15 min

Cook Time:

60 min

Ingredients:

¼ cup canola oil

1 ½ medium red onions, chopped (2½ cups)

3 tbsp masa harina

3 canned chipotle chiles, rinsed & chopped

2 tbsp cumin seeds

2 tsp smoked paprika

2 tsp dry mustard

¼ tsp cayenne pepper

2 pounds ground turkey or beef

1 ½ tbsp kosher salt

1 (28 ounce) can whole tomatoes, with juices

¾ cup black raisins

1 (15 ounce) can kidney beans, rinsed & drained

8 hot dog buns

Yellow mustard and pickle relish, for garnishing

1 tsp olive oil

8 hot dogs or sausages

Directions:

Heat the oil in a large saucepan over medium-high heat.

Put the onions in the pan. Cook stirring occasionally for about 8 minutes until golden brown.

Stir in the masa harina, chipotles, cumin seeds, smoked paprika, dry mustard and cayenne and cook for 1 minute to toast them.

Lower heat to medium and mix in the beef and salt. Cook, stirring often to break up the beef with the back of a spoon. Scrape the bottom of the pan occasionally to prevent the spices from sticking and burning. Cook for 8-10 minutes until meat is browned.

Reduce heat to low, pour in the tomatoes and juices. Use the back of a spoon to break the tomatoes into smaller pieces.

Add raisins and simmer 35 minutes, stirring every now and then.

Mix the beans, cook for 5 minutes and remove from heat.

Toast the hot dog buns and brush them with mustard and pickle relish.

Grill the hot dogs until browned on all sides. Or, heat olive oil in a saute pan on medium heat and cook the hot dogs in the pan until browned on all sides.

Place a hot dog in each bun. Add a scoop of picadillo on top and garnish with mustard and relish if desired.

Tags:

Snack