By Protein
Big Game Dumpster Dog Recipe
Ingredients
- 1 ea. Hot Dog Bun, Split Top
- 1 ea. Ball Park® Beef Hot Dogs, 4:1
- 1 oz. Beef Chili (Sub-Recipe)
- 1 oz. Cheese Sauce, Easy Melt (Commercially Available)
- 1 tbsp. Roasted Jalapeños, Diced (Commercially Available)
- 1 tbsp. Fresh Yellow Onions, Minced
- 1 tbsp. Creamy Cabbage Slaw (Commercially Available)
- 1 tbsp. Dill Pickle Relish, Prepared (Commercially Available)
- 2 tbsp. Hillshire Farm® Bakin' Bacon™ Heat-N-Serve Pizza Topping, 1/2 Inch x 1/2 Inch Diced
A fully loaded Ball Park® Hot Dog is topped with chili, melted cheese sauce, roasted jalapeños, fresh diced onions, slaw, Hillshire Farm® Bakin Bacon™ Pieces and dill relish all served on a toasted split top bun.
Directions
- Cook Ball Park® Beef Hot Dog to preferred method.
- Place split top hot dog bun onto a clean work surface.
- Place hot dog into split top bun.
- Top hot dog with prepared beef chili.
- Top chili with cheese sauce.
- Top the cheese sauce with roasted jalapeños and yellow onion.
- To one side of the bun, place the prepared slaw.
- On the other side of the bun, spread the pickle relish.
- Top the entire hot dog with bacon pieces.
- Serve as needed.
Alternate Directions
- Hot Dog Preferred Cooking Instructions: Boil: Heat water to a rolling boil. Add hot dogs to the water and simmer until the internal temperature reaches 140°F. Grill: Preheat grill on medium for 15-20 minutes. Cook hot dogs until the internal temperature reaches 140°F. Microwave: Place hot dog in a bun and wrap in a paper towel. Microwave for 30-60 seconds. Allow hot dog to sit for 1 minute prior to serving. Steam: Place a single layer of hot dogs in a steam table pan. Place pan in the steamer and close the door. Set the timer and steam until the internal temperature reaches 140°F. Thaw: Thaw frozen hot dogs in the refrigerated for 72 hours or until the internal temperature reaches 35-40°F.
Beef Chili
Ingredients
- 1 tbsp. Canola Oil
- 2 lbs. Ground Beef
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Black Ground Pepper
- 8 oz. Yellow Onion, Diced Fine
- 1 tbsp. Fresh Garlic Clove, Minced
- 2 oz. Tomato Paste, Prepared
- 1 tsp. Ground Cumin
- 1 tbsp. Chili Powder, Ground
- 2 tbsp. Worcestershire Sauce, Prepared
- 2 oz. All-Purpose Flour
- 8 oz. Beef Broth, Prepared
Directions
- Add the canola oil to a heavy bottomed pot over medium heat, then add the ground beef, salt and pepper.
- Brown the ground beef, breaking up into small crumbles as it cooks.
- Drain the beef, leaving a small amount of grease in the pot and transfer the beef to a bowl to reserve.
- Turn the heat down to low, then add the onions. Cook the onions for 7-8 minutes, stirring frequently.
- Next add the garlic, tomato paste, cumin, chili powder, and worcestershire sauce into the onions and stir. Add the flour and cook for 1 minute.
- Add the beef back to the pot then pour in the broth and stir. Bring to a boil, then turn the heat down to a simmer for approximately 1 hour.
- Remove chili from pot and use as needed.
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