The Superbowl is not about healthy alternatives. It’s about outlandish food that we can justify eating while watching the most popular American sporting event encapsulated with million dollar commercials and star-studded half-time shows. This year, Google search found the most popular food trending in Minnesota is chili so here you have it; my strategy: Grazing—and starting the night with the most amazing chili dogs EVER. You can eat these in 3 bites if you try hard enough.
TIP #1: Only buy kosher hot dogs. Grill them to perfection before assembly.
TIP #2: This isn’t really a tip but my husband found this new Standard Lager by Fulton and it’s a new favorite.
I’m going to link you up to some of my past Superbowl recipes below so you can keep grazing!
- 2 Tbls. olive oil
- 1 cup onions, diced
- 1 lb. ground beef
- 1 cup Fulton Standard lager or favorite beer
- 3 Tbls. tomato paste
- 3 Tbls. ketchup
- 1 Tbls. yellow mustard
- 1 Tbls. Worcestershire sauce
- 2 tsp. Sriracha
- 2 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. each salt and pepper
- 1 package Kosher hot dogs
- 1 package hot dog buns
- 1 cup shredded cheddar cheese,
- ¼ cup cilantro, chopped
- ¼ cup red onion, chopped
- Heat the olive oil in a pan over medium-high heat. Add the onions, cooking until lightly browned, about 5 minutes. Add the beef, cooking until browned and cooked through.
- Stir in the rest of the ingredients through salt and pepper. Cook until slightly thickened, 5-10 minutes. Remove from heat.
- Preheat the broiler. While broiler is preheating, grill hot dogs.
- Open the hot dog buns and lay flat, cut side up, on a baking sheet, as many as will fit. Place under broiler until lightly toasted (1 minute). Remove from oven, lower heat to 400F.
- Add a hot dog to each bun, top with chili sauce and cheese. Return to the oven, cooking until the cheese has melted and the hot dogs are warmed through, a few minutes.
- Top with red onion and cilantro. Serve immediately.