Name: The Glizzy
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Ingredients: 2 pounds ground beef; 1 pound ground pork; 2 tablespoons kosher salt; 1 small yellow onion, diced; 1 carrot, diced; 2 stalks celery, diced; 2 tablespoons chili powder; 1 tablespoon ancho chile powder; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon chipotle powder; Pinch ground clove; 1 1/2 cups vegetable juice; One 15.5-ounce can black beans; 3 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; 1 bay leaf; 6 hot dog buns; 6 all-beef hot dogs; 5 ounces sour cream; 5 ounces shredded Cheddar; 1 bunch fresh cilantro

Directions

For the sea wolf chili: Combine the beef, pork, and salt in a stockpot over high heat. Break up the meat with a strong whisk and cook until browned, 5 to 10 minutes. Add the onion, carrot and celery and cook until the onions are translucent, about 5 minutes. Add the chili powder, ancho powder, dried oregano, cumin, chipotle powder and clove. Cook the spices until they become fragrant, about 5 minutes. Add the vegetable juice, black beans, vinegar, Worcestershire sauce and bay leaf. Turn the heat to low and allow the chili to simmer for up to 1 hour.
For the hot dogs: Preheat a grill pan or outdoor grill to medium-high heat.
Cook the hot dogs until they’re hot throughout, 4 to 5 minutes. Remove from the heat and set aside for plating. Turn off the heat on the grill pan or outdoor grill. Use the residual heat from the pan or grill to warm the hot dog buns, about 5 minutes. Place the hot dogs in the buns and pour about 2 cups chili over the top (save the remaining chili for another use). Add the sour cream, Cheddar and sprigs of cilantro. Serve hot.

Cook’s Note

After the meat in the chili has cooked, you can drain the fat for a leaner chili. If you’re having a hard time finding ancho powder at your local store you can just substitute taco seasoning. Just be mindful of the salt content of the seasoning blend.