-HOFFY GAMETIME CHILI DIPPERS-

prep time
20 min.
cook time
125 min.
servings
8

Hoffy Beef Franks, homemade chili and the big game … now that’s a perfect afternoon!

Recipe created especially for HOFFY by Chef Jamie Gwen.

Preparation

  1. Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Remove the ground beef from the pot and add the remaining olive oil. Add the onions and cook, stirring often for 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chili powder, cumin, salt, cinnamon, bay leaf and cayenne and cook for 1 minute. Add the beer and cook until the foam subsides, about 2 minutes. Add the cooked ground beef back to the pot along with the beef stock, tomatoes, brown sugar and chocolate. Stir well and bring to a boil. Reduce to a simmer and cook for 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot.
  2. Skim off as much fat as possible from the top of the pot. Add the black beans, return to a simmer, cover, and cook until thickened, about 1 hour longer. Serve the chili with shredded cheese, green onions and sour cream, for garnish and use a Hot Dog Dipper for dipping.
  3. For the Hot Dog Dippers, Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone baking mat. Insert a skewer through each of the hot dogs, leaving 1/2-inch of hot dog exposed at the top.
  4. Using your food processor, grind the spicy nacho cheese tortilla chips until a dust forms. Unroll the crescent rolls, and wrap a strip of dough around each hot dog, leaving space between the concentric circles of dough. Repeat with the remaining hot dogs. Place the nacho cheese chip dust on a flat plate and roll the wrapped dogs in the seasoning. Place the dogs on the prepared baking sheet and bake for 12 to 15 minutes or until the dough is golden brown.

Calories 894

Protein 37g

Fat 46g

Cholesterol 86mg

Carbohydrate 56g

Sodium 976mg

Fiber 7g