Making The Perfect Hot Dog Completely from Scratch (Chili Cheese)

Ingredients

• 2 meter Sheep Casings (natural sheep casings, rinsed and soaked in warm water for 1 hour)
• 3 lb Boneless Pork Shoulder (trimmed and cut into long strips for grinding)
• 3 lb Beef Chuck Roast (trimmed and cut into long strips for grinding)
• 1 tbsp Brown Sugar (packed)
• 2.5 tbsp Smoked Paprika (adds deep smoky flavor)
• 1 tbsp Garlic Powder (fine powder)
• 5 g Prague Powder #1 (curing salt, also called pink curing salt)
• 2 tbsp Mustard Powder (dry mustard)
• 2.5 tbsp Kosher Salt (fine grain)
• 2 tsp Fresh Cracked Black Pepper (freshly ground)
• 1 tbsp Coriander Seeds (lightly toasted and ground)
• 72 g Soy Protein Concentrate (Sausage Binder Flour) (optional moisture binder)
• 0.5 cup Ice Water (chilled, used in two places)
• 500 g Bread Flour (high‑protein flour for buns)
• 300 ml Warm Water (for dough hydration)
• 2 tsp Instant Yeast (7 g)
• 1 tbsp Sugar (helps yeast activation)
• 1 tsp Salt (for dough flavor)
• 30 g Unsalted Butter (softened, folded into dough)
• 1 unit Egg (beaten for egg wash)
• 2 tbsp Melted Butter (brush on baked buns)
• 1 tsp Flaky Sea Salt (optional sprinkle on buns)
• 2 tbsp Vegetable Oil (or lard for chili base)
• 1.5 lb Ground Beef (for Cincinnati chili, not the sausage)
• 4 clove Garlic Cloves (crushed by hand)
• 1 unit Sweet Onion (grated)
• 6 oz Tomato Paste (170 g can)
• 1.5 tsp Ground Cumin (5 g)
• 1 tbsp Garlic Powder (additional for chili)
• 1 tsp Ground Cinnamon (4 g)
• 0.5 tsp Red Pepper Flakes (3 g)
• 0.5 tsp Granulated Sugar (3 g)
• 0.25 cup Chili Powder (Cincinnati Blend) (32 g, not regular paprika)
• 0.25 tsp Ground Nutmeg (0.5 g)
• 0.25 tsp Allspice (0.5 g)
• 1 liter Water (for chili broth)
• 2 cup Shredded Sharp Cheddar Cheese (about 200 g, for topping)

Instructions

1. Soak Casings

   Rinse the natural sheep casings under cold water, then place them in a bowl of warm water for 1 hour, changing the water halfway through.

   Time: PT1H

2. Prepare Meat

   Trim any excess fat from the pork shoulder and beef chuck, then cut both into long strips that will fit your grinder.

   Time: PT15M

3. Grind Meat

   Set up the meat grinder (or stand‑mixer's grinder attachment) and grind the pork and beef together. Run the meat through twice for a fine texture.

   Time: PT15M

4. Make Spice Paste

   In a small bowl whisk together brown sugar, smoked paprika, garlic powder, Prague powder #1, mustard powder, kosher salt, cracked black pepper, coriander seeds, and soy protein concentrate.

   Time: PT5M

5. Emulsify Sausage Mix

   Add the spice paste to the ground meat, then slowly drizzle in ½ cup ice water while mixing. Knead the mixture for 3–5 minutes until it becomes a tacky, glossy emulsion.

   Time: PT5M

6. Stuff Casings

   Fit the soaked casing onto the sausage stuffer, load the meat mixture, and gently push it through, filling the casing without air pockets. Twist into 6‑inch links.

   Time: PT10M

7. Dry Overnight

   Place the linked sausages on a rack, uncovered, in the refrigerator for at least 12 hours to develop a snap on the skin.

   Time: PT12H

   Temperature: 4°C

8. Prepare Bun Dough

   In a mixing bowl combine bread flour, warm water, instant yeast, sugar, salt, and softened butter. Knead until smooth, then cover and let rise for 1 hour.

   Time: PT15M

   Temperature: 25°C

9. First Rise

   Let the dough rest in a warm place (around 25 °C) for 1 hour, or until doubled in size.

   Time: PT1H

   Temperature: 25°C

10. Shape Buns

    Punch down the dough, divide into 100 g pieces (10‑12 pieces), roll each into a ball, cover for 15 minutes, then gently roll into 6‑inch logs.

    Time: PT15M

11. Proof Buns

    Place the logs on a parchment‑lined baking sheet, cover with an inverted sheet, and proof for 30 minutes at 25 °C.

    Time: PT30M

    Temperature: 25°C

12. Bake Buns

    Brush each bun with beaten egg, bake in a pre‑heated 375 °F oven for 15–18 minutes, until deep golden. Immediately brush with melted butter and sprinkle flaky sea salt if desired.

    Time: PT18M

    Temperature: 375°F

13. Sear Beef for Chili

    Heat 2 tbsp oil in a heavy‑bottom pot over medium‑high. Add 1.5 lb ground beef, flatten, and sear without stirring for 3–4 minutes, then break up and cook 5–8 minutes total until browned.

    Time: PT10M

14. Add Aromatics & Tomato Paste

    Add crushed garlic and cook 2 minutes, then add grated onion and sauté until translucent. Stir in the 6 oz tomato paste and cook until it darkens and caramelizes.

    Time: PT5M

15. Season & Simmer Chili

    Stir in cumin, garlic powder, cinnamon, red pepper flakes, sugar, chili powder, nutmeg, and allspice. Add 1 liter water, return the reserved beef, bring to a boil, then reduce to low and simmer 1–1.5 hours, stirring occasionally, until thickened.

    Time: PT1H30M

16. Smoke Hot Dogs

    Preheat smoker to 225 °F. Place the dried sausages directly on the grates and smoke for 30–40 minutes, or until internal temperature reaches 155 °F.

    Time: PT40M

    Temperature: 225°F

17. Ice‑Bath Chill

    Transfer smoked dogs to an ice‑water bath for 15 minutes, or until they cool to 90–100 °F.

    Time: PT15M

18. Final Pan‑Sear

    Pat dogs dry, then sear in a hot skillet with a little oil for 1–2 minutes per side until glossy and lightly browned.

    Time: PT4M

19. Assemble Chili Cheese Dogs

    Slice each bun open, place a hot dog inside, ladle generous Cincinnati‑style chili over it, add optional raw onion, and top with a mountain of shredded sharp cheddar.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g