The Chili Dog
The chili dog is all about gratuitousness. You’re already pouring a hot mix of ground beef onto a tube of more meat, so you might as well throw any kind of reservations you have about not gluttony out the window. Try it out Michigan style and Detroit coney style. Wrap the hot dog in bacon. Make it chili con carne so its thick and stays piled on top of the dog. Be liberal with the onions and peppers. Shred up some monterey jack and habanero cheese. If you want it strong and spicy — and you really ought do some serious self reflection if you don’t — make sure some sliced jalapeños are laid on top of it. Try to find a slightly stiffer bun than you might use for your run of the mill hot dog and maybe even toast it a bit since you’ll need something up to the challenge of holding the hot dog together while soaking up all of the excess chili.
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