Ingredients
1 pound lean ground chuck
1 pound ground hot italian sausage
12oz. pkg. hot chorizo (mexican style sausage)
Small jar roasted red peppers-drained & chopped
1/8 cup white vinegar
1/8 cup malt vinegar
1/8 cup chopped dried white onions
1/8 cup chopped dried red onions
1/8 tsp. garlic powder
1 tsp. course ground black pepper
1 container texas style chili pepper (contains no salt)
1 can family size tomato soup
2 TBS. sugar
1/8 tsp. cinnamon sugar
1/8 tsp. california style garlic powder w/parsley (contains no salt)
1/8 tsp. california style onion powder w/white & green onions and parsley (contains no salt)
1/8 tsp. california style garlic pepper w/red bell pepper
Liquid of choice to achieve consistency of choice. (I use beer or beef broth or both)
6 sweet onions halved and sliced (for caramelizing)
2pounds of grilled hot dogs diagonally sliced.
Preparation
Brown and crumble ground beef-strain and press fat out. Brown and crumble ground pork-strain and press fat out. Brown and crumble Chorizo-seriously strain and really press fat out.
Place all meats into a slow cooker. Add drained roasted red pepper. Add vinegars. Add white and red onions. Add garlic powder. Add course ground black pepper. Add all other seasonings Mix and toss until seasonings are well mixed with meat. Cook for approx. one hour.
Add tomato soup. Add sugar. Add cinnamon sugar. Add liquid of your choice to achieve consistency of choice. Slow cook for 2 hours. Cool and let sit in refrigerator for one day before using.
Slowly caramelize onions on the stove top. Store separately in refrigerator.
On game day add the grilled hot dogs to the chili and heat till pipping hot. Keep onions in a foil tray warm on the grill.
Serve layered in a bowl. Onions, Chilidog chili, toppings of your choice.
Topping Suggestions: Shredded cheese Fresh chopped onions for crunch. Salsa. Beans of choice. (I like garbanzo beans)
Other layer ideas: Linguini (Chicago style) Eggs Rice
