THE BEST CHILI DOG I’VE EVER MADE | SAM THE COOKING GUY 4K

Frankly, there's nothing more to say than

chili

dogs and we're making our own

chili

. It will be easy. I should clarify that we are making our own chili dogs and there is a difference to me. Which is it? Excuse me, Sam, thank you. uh, regular chili has beans, big chunks of onion, chunks of tomato, chunks of bell pepper, that kind of thing to me, hot dog chili is finely ground beef in chili sauce, that's it, so there's a little bit of bacon in mind who really cares, but it's meant to be just this kind of awesome thing on top of it's going to be great.

I have bacon in the pan we're starting in and two, about a third of a pound of finely chopped bacon that at this point is halfway between undercooked and crispy. we're going to add a pound of ground beef like this and we just start mixing it and as we mix it I want it to be well ground, you know what I mean, I don't want big chunks of this, I want this is the smallest you can get, let's take your time for the next three four minutes it will start to cook and then you will divide it along the way this is the perfect place for you to show your own individuality if you don't want to use beef you could use chicken you could use ground turkey you could use lamb ground, you could use ground Italian sausage, you could use an imitation meat like Beyond or the impossible brands, you could use oh tofu.

Max no, yes. I guess I guess you could. I don't know if you would get it the way you probably could. Would it be the same? I don't know, but feel free to change this any way you want and come back to the meat when it's done. one point as chopped as possible for now and golden for me, this is the perfect point to start adding the dry ingredients and those will be onion powder about a teaspoon of garlic powder about a teaspoon of chili powder about half a large tablespoon a pinch of kosher salt, we'll mix this on a nail, some wet ingredients, eight ounces of tomato sauce, a couple of big tablespoons of tomato sauce, a tablespoon of Dijon, about a tablespoon of diced chipotle peppers, mmm and a nice splash of Worcestershire, say it, Max, say it, thank you. thanks, you beat me, thanks bar, wow, let this do its thing for a couple of minutes and then we'll add one more little ingredient, our final ingredient, some beer, now I know you're looking at this, you're thinking, Sam, that.

It's a lot of beer to add, well, I'll add all this. I'll add about a quarter cup that looks like this and then drink the rest. You have a problem with that. My house, my beer, my rules and then. Max, you know what we do, we mix it, we mix this, so now let it simmer here, obviously, it's too liquid to be cold like we want it for a dog, but in about 20 minutes this will be majestic and simply. before that we'll come back and start preparing our dogs after about 20 minutes there we have it look at all the moisture evaporating we have the perfect hot dog chili waiting to be used so let's start with our hot dogs and here. we are big beautiful meat dogs, this is what I like to do: a small portion, we will do three and I could put them like this in the EVO and start them up or my preferred way, I like to put little slits, they open up.

It looks great and I think it helps. Getting a little chili in makes them a better dog, but you can also make them two at a time, like this. I don't want to just cut through little slits and start with a little bit. of oil and they go, oh, hey, come on, go back over there and now look, you can see right away that the side that's cut is starting to open up, that's fantastic, that's fantastic, so the dogs are

cooking

, the chili is done and ready, we have buns. For this to happen and we are there, you have to admit that it is a very nice hot dog, right?

And all I've done so far is put those little grooves in it. It's the

best

trick I've

ever

had. pros, thank you and here's our bun of choice - it's a slightly sweeter brioche bun that will counteract the Uber flavor of what it's about to contain, but you can see that they are split on top like you would if it were . a lobster roll type bun, what I like is the way it sets you up for a perfect chili dog presentation, so we'll open them like this and now the obvious thing would be to put butter in here and then take them. golden brown on the flat top right Max oh yeah, well we're not using butter today, you know what we're using Mayo?

I know it will be May, we will use May, you haven't even seen it yet and there are two reasons. why are we using Mayo, you're obsessed, well it's not just that I'm obsessed, it's that it's going to show people that this will cook like any fat and it won't be overdone. Eyes of May, that's one and two more important. absolutely no butter so this is the time when you have to step up and do something with what you have okay let's put this on and we're almost there let them brown and life is about to become really delicious, beautiful, beautiful in a couple of seconds these guys are coming out and we're building Max here we go let's take these guys out Perfection perfection dogs right next one two and three beautiful uh Max I forgot the onion so wait let's do this , I don't need a Very perfect, it's cold and we keep going and by the way, if you like our work, hit the like button, the notification bell, but the most important thing is to tell a friend that we love new people.

Well, I do, Max doesn't, but I love new people, Max a little. cheese combo I say a little I mean a little let's give these a little melted okay do it just a little I feel like if people are going to give me anything it's because I didn't throw a truck full of cheese on them This is not a chili cheese dog, there's that chili dog with a little bit of cheese, you make it how

ever

you want, but this is perfect for me just a little bit and now the micro red onion and there you have it, my favorite chili dog scratch, but dog simple chili. waiting to be consumed lightly Toasted bread slightly melted cheese a touch of red onion life will be great at this point we have a decision to make Max and it's called eenie meeny miny we should eeny meeny miny moe catch a hot dog by the toe if you , I'm just having this one for the love of God and look, it feels good, this is what the texture differences are crispy here, crispy inside, but the brioche is a soft and delicious bun, it's cooked well, come on, what? can we eat this too much speaking foreign? foreign