Texas Steak Chili Dog

  • 1tsp garlic powder
  • 3tbsp. Chili powder
  • 1tsp dry thyme
  • 1 tsp. oregano
  • 1tsp. black pepper
  • 1tsp. onion powder
  • 1 lb sirloin steak, cubed bite-size
  • 4 strips of bacon
  • 1 lb chorizo
  • 2 medium onions, chopped
  • 1 bell pepper, seeded and chopped
  • 2 sticks celery chopped
  • 8 cloves garlic, whole
  • 3 bottles A1 steak sauce
  • 2 16 oz cans kidney beans, drained and rinsed
  • 1 16 oz bottle of dark beer or ale
  • 1 28 oz can chopped tomatoes
  • 1 package all beef hot dogs buns
  • Chopped onion and Shredded Chihuahua Cheese
  • Turn your Crock pot on High. Season with seasoning blend. In a large, heavy fry pan over medium high heat, brown off the bacon until crisp. Remove and drain on paper towels or clean newspaper, reserving the drippings. Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary. Transfer browned steak to the crockpot. Add the chorizo and cook it down, stirring, for about 5 minutes . Transfer the chorizo to the crockpot. Add the celery, garlic, and bell pepper to the fry pan and sweat them down, stirring frequently, about 5 minutes. Transfer them to the crockpot. Stir in all the other ingredients and the reserved bacon to the crockpot. If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Let the mixture come to a simmer, taste and adjust the seasoning to taste and let it simmer at least another and hour and a half. Serve on top of the hot dog and garnish with chopped onion.

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