"Bulldog" Hot Dogs

Ingredients

• 6 all-beef hot dogs
• 6 hot dog buns
• Mustard, for serving
• Classic Creamy Coleslaw, for serving
• Real-Deal Chili, for serving
• Chopped white onion, for serving

Directions

1. Step 1

   Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes.

2. Step 2

   Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.

3. Step 3

   Serve hot dogs in buns with mustard, coleslaw, chili, and onions. Yields 6.

Chicago-Style Hot Dogs

Ingredients

• 1 tablespoon grainy mustard
• 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper
• 1/4 sweet onion (such as Vidalia), thinly sliced
• 1 Kirby cucumber, cut into thin strips
• 1 tomato, halved, seeded, and thinly sliced
• 1/2 cup celery leaves
• 2 tablespoons chopped sport pepper or peperoncini
• 4 beef hot dogs
• 4 hot dog buns, grilled
• 4 pickle spears
• Relish

Directions

1. Step 1

   In a medium bowl, whisk together grainy mustard and white-wine vinegar; season with coarse salt and ground pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.

2. Step 2

   Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes. Serve hot dogs in grilled hot dog buns and top each with a pickle spear and relish. Serves 4.

Jimmy Fallon's Crock-Pot Chili

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon. Servings: 8

Ingredients

• 2 tablespoons olive oil
• 3 1/2 pounds ground chuck beef, ground for chili
• Coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/2 habanero chile, seeded and very finely chopped
• 1/4 cup chile powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
• 1/3 cup chopped fresh cilantro, plus more for serving
• 1 (12-ounce) bottle amber beer
• 2 (15-ounce) cans kidney beans, drained and rinsed
• Tortilla chips, for serving
• Shredded cheddar cheese, for serving
• Chopped tomatoes, for serving
• Sour cream, for serving
• Lime wedges, for serving

Directions

1. Step 1

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

   In this step:

   • How to Brown Meat

2. Step 2

   Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

   In this step:

   • How to Chop Garlic

3. Step 3

   In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.

4. Step 4

   Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Beef Stew Recipe

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal. Freeze individual-size servings of your beef stew, and turn leftovers into a great lunch or dinner.

Ingredients

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Directions

1. Step 1

   Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

   In this step:

   • How to Measure Flour

2. Step 2

   Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving. Serves 6.