These tasty hot dogs are perfect with spring coming. It’s a good time to fire up the grill and cook some Guacamole Chili Dogs.
Any leftover chili is great for a dinner later on in the week, or freeze it for a future dinner. Add some beef broth to it along with some pasta for an easy, filling soup. This chili also would be good on a Guacamole Cheeseburger. Grill your favorite cheeseburger and top with chili and guacamole. Adjust the heat on the chili to your taste.
Guacamole Chili Dog
2 pounds lean ground beef
2 medium onion, chopped
1 clove garlic, minced
2 tablespoons chili powder
1 tablespoon black pepper
6 ounces tomato paste
3 cups water
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
2 teaspoons salt
Pickled jalapenos, minced (optional)(optional)
15 ounces canned pinto or black beans, rinsed and drained (optional)
Brown beef and onions in a large heavy pot. Stir in garlic, chili powder and black pepper and saute for two minutes. Add remaining ingredients and simmer on low, for 1 1/2 hours until thick, stirring occasionally to avoid burning.
2 large ripe Haas avocados
1 ripe tomato, chopped finely
1/8 cup chopped white onions
Mix avocado, tomato and onions until combined. Set aside.
1 pound all-beef frankfurters (cooked as desired)
1 pack hot dog rolls or sub rolls
Cook frankfurters according to package directions. Split hot dog buns in half, if necessary. Place frankfurter in a roll and ladle chili over it. Put a large dollop of guacamole on top and serve immediately.