Half-Smoke Chili Dogs | Emeril Lagasse

Half-Smoke Chili Dogs
Note: (Half smokes are coarsely ground half beef/half pork smoked spicy sausages that are typically split and grilled and served in a bun with chili, cheese, and onions)

One 8-ounce jar roasted red bell peppers

One 12-ounce jar sweet cherry peppers

1/4 cup plus 2 teaspoons vegetable oil

1/4 cup plus 2 tablespoons all-purpose flour

1 cup finely chopped onion

1/2 cup finely chopped celery

1 tablespoon minced garlic

1 pound ground beef

2 tablespoons chili powder

1 tablespoon onion powder

1 tablespoon sweet paprika

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 1/2 teaspoons garlic powder

1 teaspoon salt

1 1/2 cups chicken stock or packaged low-sodium chicken broth

8 thick half-smoke sausages, or other bun-sized smoked spicy half-beef, half-pork sausages

8 long soft hot dog buns, sliced open

1/2 cup finely chopped red onion, for garnish

Grated Cheddar, for garnish

Yellow mustard, for garnish

Strain the roasted bell peppers and discard all but 2 tablespoons of the liquid. Add the peppers and liquid to a blender, along with 8 of the cherry peppers and 1/4 cup of the liquid from the cherry pepper jar. Process until thoroughly pureed. Transfer to a bowl and set aside.

Heat the vegetable oil in an 8-quart stockpot over medium-high heat. Add the flour and begin whisking immediately. Switch to a wooden spoon and cook, stirring continuously, until the roux has reached a deep brown color and smells nutty, about 5 minutes. Add the onion, celery, and garlic and cook until fragrant, about 2 minutes. Add the beef, chili powder, onion powder, paprika, coriander, cumin, garlic powder, and salt and cook, stirring, until the beef is cooked through, about 4 minutes. Add the pureed peppers and the chicken stock, and stir well to combine. Bring to a simmer and continue to cook, stirring occasionally, until the flavors come together and the chili has thickened, about 30 minutes.

Preheat a grill to 350°F.

Using a knife, make two diagonal slits on each side of the sausages. Cook the sausages on the grill until they are blistered and hatch marks appear and they are heated through, 3 to 4 minutes per side. Nestle a hot dog in each of the buns and garnish with onions and cheese. Ladle enough chili over the hot dogs to cover them, and then drizzle with the mustard.

Note: Any leftover chili will keep, covered and refrigerated, for up to 1 week.

Yield: About 1 1/2 quarts chili, 8 chili dogs

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. Kick Your Meals Up a Notch!

Subscribe To Emeril’s Channel Here: https://www.youtube.com/user/emeril?s…

Shop Emeril on Amazon: https://www.amazon.com/emeril

Stream Emeril’s New and Classic Series on:

+ Amazon Prime Live TV: https://www.amazon.com/gp/video/storefront/ref=atv_hm_liv_LRd18ca8_slct

+ Roku: https://therokuchannel.roku.com/browse/w.N1DMbQ544GIP7Mpxq0Lvu53zbRBPzYs50DAx/emeril-tv-collection

+ Plex: https://watch.plex.tv/live-tv/channel/the-emeril-lagasse-channel

+ Coming Soon: Samsung TV+, Sling / DISH, TCL TV+, LGTV