3-Bean Chili Dog
Topped with a quick and easy chili, this yummy cheese dog is perfect for summer lunch menus – but it’s so tasty, you’ll make it all year long.
|Prep Time||Cook Time||Yields|
|30 Mins||35 Mins||Serves 6|
- 2 tbsp (30 mL) olive oil
- 1 small onion, diced
- 1 stalk celery, diced
- 1 small red pepper, diced
- 1 jalapeño pepper, diced
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) each salt and pepper
- 2 tbsp (30 mL) chili powder
- 1 can (796 mL) diced tomatoes
- 1 can (398 mL) pinto beans, drained and rinsed
- 1 can (398 mL) black beans, drained and rinsed
- 1 can (398 mL) navy beans, drained and rinsed
- 1/2 cup (125 mL) smoky barbecue sauce
- 12 jumbo hotdogs
- 12 hot dog buns, split
- 3 cups (750 mL) P’tit Quebec Marble Shreds
- 1/2 cup (125 mL) pickled jalapeño slices
- Heat oil in large skillet set over medium heat; cook onion, celery, red pepper, jalapeño, garlic, salt and pepper for 5 to 8 minutes or until slightly softened. Stir in chili powder; cook for 2 minutes.
- Stir in tomatoes, pinto beans, black beans, navy beans and barbecue sauce; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until thickened.
- Meanwhile, preheat grill to medium-high heat; grease grate well. Grill hotdogs according to package directions. Toast buns for 1 to 2 minutes or until lightly grill marked and toasted.
- Assemble hotdogs in buns; top with dollop of chili and P’tit Quebec cheese. Grill over indirect heat for 2 to 3 minutes or until cheese starts to melt. Garnish with pickled jalapeños. Serve with remaining chili on the side.
- Substitute thinly sliced fresh jalapeño slices for pickled jalapeños or use your favourite hot chili pepper if desired.
- If preferred, use a steamed hot dog. Dress the hotdog in the bun with toppings and broil until cheese melts.