Simple Recipe Alert*** Chili Dog!

Courtesy Emeril! One 8-ounce jar roasted red bell peppers One 12-ounce jar sweet cherry peppers 1/4 cup plus 2 teaspoons vegetable oil 1/4 cup plus 2 tablespoons all-purpose flour 1 cup finely chopped onion 1/2 cup finely chopped celery 1 tablespoon minced garlic 1 pound ground beef 2 tablespoons chili powder 1 tablespoon onion powder 1 tablespoon sweet paprika 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons garlic powder 1 teaspoon salt 1 1/2 cups chicken stock or packaged low-sodium chicken broth 8 extra-long hot dogs 8 long hot dog buns, sliced open 1 cup shredded sharp cheddar cheese 1/2 cup finely chopped red onion, for garnish

1. Strain the roasted bell peppers and discard all but 2 tablespoons of
the liquid. Add the peppers and liquid to a blender, along with 8 of the
cherry peppers and 1/4 cup of
the liquid from the cherry pepper jar. Process until thoroughly pureed. Transfer to a bowl and set aside.

2. Heat the vegetable oil in an 8-quart stockpot over medium-high heat.
Add the flour and begin whisking immediately. Switch to a wooden spoon
and cook, stirring
continuously, until the roux has reached a deep brown color and smells
nutty, about 5 minutes. Add the onion, celery, and garlic and cook until
fragrant, about 2 minutes. Add the beef, chili powder, onion powder,
paprika, coriander, cumin, garlic powder, and salt and cook, stirring,
until the beef is cooked through, about 4 minutes. Add the pureed
peppers and the chicken stock, and stir well to combine. Bring to a
simmer and continue to cook, stirring occasionally, until the flavors
come together and the chili has thickened, about 30 minutes.

3. Position an oven rack in the center and preheat the oven to 350°F.

4. Heat a grill pan over medium-high heat (if you don’t have one, a
nonstick sauté pan will suffice). Using a knife, make two diagonal slits
on each side of the hot dogs.
In batches, cook the hot dogs in the grill pan until they are blistered
and hatch marks appear, about 3 minutes per side. Nestle a hot dog in
each of the buns and place them
on a parchment-lined baking sheet. Ladle enough chili over the hot dogs
to cover them, and then sprinkle 2 tablespoons of the cheese over each.

5. Warm the hot dogs in the oven until the cheese has melted and the
bread is lightly toasted, about 5 minutes. Remove from the oven, garnish
with the chopped red onion,
and serve immediately.

Thanks Emeril!