Chili Cheese Dogs

Recipe Source: The Tasting Table

Ingredients:

• 2 teaspoons olive oil
• 1 small yellow onion, minced
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 12 ounces ground bison
• One 14½-ounce can diced fire-roasted tomatoes
• 1 cup tomato sauce
• 1 teaspoon Worcestershire sauce
• Kosher salt, to taste
• 8 beef hot dogs
• 8 whole-grain hot dog buns
• Grated sharp cheddar cheese, for garnish
• Minced red onion, for garnish
• Chopped pickled jalapeños, for garnish

Directions:

1. In a 4½-quart Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sweat until translucent, 4 to 6 minutes.
2. Stir in the chili powder, smoked paprika, cumin and cayenne, and cook until fragrant, 1 minute.
3. Add the ground bison and cook, breaking up the meat into small pieces with a wooden spoon until no longer pink, 5 to 7 minutes.
4. Stir in the fire-roasted tomatoes, tomato sauce and Worcestershire, and bring to a simmer. Cook, stirring occasionally, until thickened, 15 minutes. Season with salt.
5. While the chili simmers, heat a cast-iron skillet or grill pan over medium-high heat. Using a paring knife, cut a small "x" into each end of each hot dog to prevent the casings from bursting. Grill the dogs, turning as needed, until lightly browned and swollen, 5 to 7 minutes.
6. Place each hot dog into a bun and spoon over the chili. Garnish with cheddar cheese, red onion and pickled jalapeños, then serve.