Happy Labor Day! I may not be in Seattle, but rumor has it that, yet again, it is going to be rainy and cold. This should really come as no shock because it is often rainy and cold here in Seattle. Because of this I have many memories of BBQ-ing hot dogs in the less than ideal conditions of a typical Northwest Labor Day. But instead of the traditional mustard and ketchup toppings, we would make a little homemade chili to warm us up a bit.
While I may use the excuse of Labor Day to eat them, I must admit that chili dogs have always been my guilty pleasure. As I’m building them I think to myself ” I probably shouldn’t be having a hot dog. I probably shouldn’t be piling chili on top and I definitely shouldn’t be piling cheese on top.” And then I think to myself, “but it is so darn good” and I go for it. And in the spirit of complete and total honesty, I enjoy each and every bite.
The homemade chili is the key. I have had many a chili dog with canned chili piled on top, but it just isn’t as good as the stuff you can make yourself. Don’t worry, this recipe isn’t one of those “start cooking on Friday, eat on Sunday” chili recipes. Its still full of all of the wonderful goodies like ground beef or turkey, kidney beans, bell peppers and jalapenos, but its quick and you can have dinner on the table in about 30 minutes.
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This roasted beet and goat cheese crostini will turn beet haters into beet lovers.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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