The Varsity in Atlanta, Georgia has been an institution since 1928. It's the World Largest Drive-In restaurant. What makes the Varsity an institution you ask? How about these stats? Two miles of hot dogs, a ton of onions, 2500 pounds of potatoes, 5000 fried pies and 300 gallons of chili are made from scratch daily. Daily!
One of their classics is the chili dog. Here's my copycat version of their Chili Dog.
1 T. olive oil
1/2 yellow onion, chopped (divided)
1 clove garlic, minced
1 lb. ground chuck (80/20 blend)
1/2 t. salt
1/2 t. ground black pepper
1/2 t. ground cumin
1/8 t. ground cayenne
1 can beef broth
hot dogs
buns
mustard
shredded cheddar cheese
reserved onions
In a large skillet, heat olive oil over medium-high heat. Add 1/2 of the chopped onions. (Reserve the remaining onions for topping the hot dogs.)
Let onions begin to soften, 4 - 5 minutes.
Add garlic and ground chuck. Break the meat up with a wooden spoon until no large pieces remain. You want a very smooth sauce. Continue cooking, and stirring, until meat is cooked. Drain any fat that has accumulated.
Add salt, black pepper, cumin, cayenne, and beef broth. Lower heat to a simmer and continue cooking for 10 - 15 minutes, stirring frequently.
Grill hot dogs on a gas or charcoal grill or indoors on a grill pan. Remove from heat and place buns on grill for a few minutes over indirect heat.
Place hot dogs in buns, top with mustard, chili, shredded cheese, and the reserved onions.
Serve immediately.
1 clove garlic, minced
1 lb. ground chuck (80/20 blend)
1/2 t. salt
1/2 t. ground black pepper
1/2 t. ground cumin
1/8 t. ground cayenne
1 can beef broth
hot dogs
buns
mustard
shredded cheddar cheese
reserved onions
In a large skillet, heat olive oil over medium-high heat. Add 1/2 of the chopped onions. (Reserve the remaining onions for topping the hot dogs.)
Let onions begin to soften, 4 - 5 minutes.
Add garlic and ground chuck. Break the meat up with a wooden spoon until no large pieces remain. You want a very smooth sauce. Continue cooking, and stirring, until meat is cooked. Drain any fat that has accumulated.
Add salt, black pepper, cumin, cayenne, and beef broth. Lower heat to a simmer and continue cooking for 10 - 15 minutes, stirring frequently.
Grill hot dogs on a gas or charcoal grill or indoors on a grill pan. Remove from heat and place buns on grill for a few minutes over indirect heat.
Place hot dogs in buns, top with mustard, chili, shredded cheese, and the reserved onions.
Serve immediately.
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