Chili Dog Chili

Chili Dog Chili (Adapted from Rachael Ray)

2 tablespoons extra-virgin olive oil
12 ounces hot dogs, sliced into small bite-size pieces
12 ounces ground sirloin
8 ounces ground turkey
1 1/2 cups diced onion
4 garlic cloves, chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons chili powder
2 tablespoons cumin
salt and fresh ground black pepper
2 to 3 cups beef broth
28 ounce can fire-roasted crushed tomatoes
15 ounce can red kidney beans, rinsed and drained
hot sauce, if desired

In a large Dutch oven, heat oil over medium-high. Add hot dogs and cook, stirring occasionally, until lightly browned, about 3 to 4 minutes. Use a slotted spoon to remove the hot dogs to a plate - set aside. Add the sirloin and chicken - cook until the meat begins to brown, breaking up the meat with a wooden spoon, about 4-5 minutes. Stir in the diced onions, garlic, jalapeños, chili powder, cumin, salt and some freshly ground black pepper to taste. Cook until the onions start to get tender, about 4 to 6 minutes.

Stir in beef broth (start with 2 cups and add more if you want the chili thinner), crushed tomatoes, beans and reserved hot dogs - bring to a boil, cover, reduce heat and simmer for about 20 to 30 minutes. Remove the cover (stir in hot sauce to taste, if desired) and simmer for about 10 more minutes.

Makes about 4 to 6 servings.

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