The secret to a great chili dog is in the layers. If you properly make each layer for the chili dog, the result will blow your mind. So toss out that canned chili sauce or those American cheese singles, and read how to make your own supreme chili dog.

Also, chili dogs go great with white wine. If you need a date night, I definitely recommend serving these dogs with a nice semi-dry riesling, and a bit of candlelight.

RECIPE: Supreme Chili Dogs
Makes 4 Dogs

SUPPLIES NEEDED:
Cast iron pan
Spatula
Cutting Board
Knife
Cheese Grater
Spoon
Oven set to broil

INGREDIENTS:
Ground Beef 4 oz
2 Garlic Cloves
Onion Powder
Habanero Powder
4-6 Oz. Red Ale
Tomato Puree
Onion
Extra Sharp Cheddar Cheese
Hot Dogs
Hot Dog Buns
Yellow mustard or ghost pepper mustard

DIRECTIONS:
1) Begin browning the ground beef in a cast iron pan.
2) Mince up the garlic cloves and add it to the cooking beef along with a sprinkling of onion powder and habanero powder.
3) Let the meat cook for a bit, and then pour in the beer and tomato juice. This will deglaze the pan and start simmering into a nice sauce around the beef.

4) Chop up about 1/2 an onion into small pieces.
5) Grate the cheddar cheese. I like a thin grate for chili dogs rather than the big grater if possible. It gives it a better lift and more of a chance to melt into the hot chili.
6) Place the hot dogs under the broiler to cook, and stir the chili. Taste and adjust if needed.
7) Turn the hot dogs and put the buns in the oven.
8) Remove the buns from the oven and place the cooked hot dogs into them.

9) Add a layer of the mustard of your choosing.
10) Drag a spoonful of chili across the hot dog, ensuring even distribution of the chili.
11) Sprinkle with the chopped onion.
12) Lastly, top with the finely grated cheese and then serve right away! 
I can eat about one and a half of these chili dogs before I am full. My husband can eat a bit more, so I just steal half of his last dog every time. That’s when you know its true love because he shares the chili dog!