Chili Dog

CHILI:

• Brown the ground meat and then drain it. Press the draining beef to remove excess fat.
• After draining the ground beef, continue cooking it.
• Add the onions and the peppers and sauté them until they are tender.
• Mix in the cumin, Southwest Spice Blend, and chili powder and continue to it cook for 5 minutes.
• Stir in the tomato sauce, water and crushed tomatoes, then bring the mixture to a boil.
• Reduce the heat to a simmer and cover the mixture.
• Simmer slowly, stirring occasionally, for 30-40 minutes, until the mixture is thickened and the desired temperature is reached.

See MRS Recipe 132 (Chili Con Carne without Beans for more detailed instructions and pictures)

COOKING METHODS-FRANKFURTER:
To steam:

• Place the thawed frankfurters in perforated steamtable pans.
• Steam them for 2-4 minutes. (If using solid steamtable pans, additional cooking may be required.)
• Batch cook to maintain quality.

To boil:

• Bring 1 gallon of water to a boil.
• Place 50 frankfurters in boiling water.
• Reduce heat to simmer. Simmer for 10 minutes.

Cook in batches of 50.

SANDWICH ASSEMBLY:

To assemble from serving line:

• Stand the hot dog buns in half-size steamtable pans (12" x 10" x 4").
• Place the heated frankfurters in half-size steamtable pans (12" x 10" x 4").
• Place 1 frankfurter in each hot dog bun.
• Portion ¼ cup the Chili with a 2 ounce ladle over each frankfurter.
• For best quality, serve the Chili Dogs immediately. Otherwise cover the pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

To serve already assembled:

• Open the hot dog buns and place cooked frankfurters in buns.
• Place 1 frankfurter in each hot dog bun.
• Portion ¼ cup Chili with a 2 ounce ladle over each frankfurter.
• For best quality, serve the Chili Dogs immediately. Otherwise cover the pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

Portion ¼ cup Chili and hot dog for each serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains.