There may be 80 degree temperatures lingering around Seattle, but with college starting, the leaves turning, and football starting, the sure signs of Fall are here. Ben and I met at our alma mater, Washington State University, and Cougar Football Season is what we live for. Any Saturday that we can spend together is a fine one by me! I’m there half for the game, and all there for the food!
Chili dogs have always been a favorite of mine, and this chili con carne puts a rich spin on your favorite tailgating hot dog. Top with sour cream, cilantro, and more than what would be an acceptable amount of cheese, and WHAM! This is how you do extreme tailgating.
This chili con carne uses slow cooked, shredded beef that was seared in a skillet and coated with Stubb’s Bar-B-Q spice rub, a blend of sea salt, paprika and black pepper, and nestled into a rich tomato and bean sauce for 8 hours.
Stubb’s was founded nearly 50 years ago by C.B. Stubblefield, and he knew a thing or two about sauces, rubs … and chili. In fact, when he was a mess sergeant in Korea, he was known for cooking chili on the hot tailpipe of an army tank. Whether you eat this chili straight out of a mug to keep warm during half time in the RV lot at your local football game, or top it on your favorite grilled hot dog, it’s a winner in every possible way.
Chili Con Carne Chili Dogs
Chili Con Carne
- 3 pounds Beef Chuck Roast
- 2 Tbsp Vegetable Oil
- 4-5 Tbsp Stubb’s Bar-B-Q Spice Rub
- 8 cloves Garlic, minced (approximately 2 heaping Tablespoons)
- 1 ½ Sweet Yellow Onion, chopped
- 1 Bell Pepper, seeded and finely chopped
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Dried Oregano
- 2 cans (15 oz) Red Kidney Beans, drained and rinsed
- 1 28-oz Can Diced Tomatoes
- 1 cup Beef Broth
- 1 tsp Salt
- 1 tsp Ground Pepper
- 10-12 Hot Dogs, grilled
- 10-12 Hot Dog Buns, toasted
- 1 pint Sour Cream
- Cilantro, for garnish
- Shredded Cheese, for garnish
Chili Con Carne::
Remove beef from the fridge, and place on a plate, patting dry on all sides with a handful of paper towels. Cut the beef in half to form more manageable portions that fit into the slow cooker. Sprinkle all sides of the beef with Stubb’s Bar-B-Q spice rub, and allow the beef to rest for at least 30 minutes prior to searing.
When it is time, heat a cast iron skillet with vegetable oil, and when the oil just begins to ripple and the pan is heated through, sear the beef for approximately 3 minutes on each side – or until it is deep golden brown on all sides. Add additional oil if needed.
Set aside to rest momentarily. In the cast iron skillet, add in the onion, and bell pepper to the pan and allow it to sauté to deglaze the pan and any of the cooked-on bits of beef and seasoning. When the onions and pepper have softened, and the onions have become translucent, remove them from the pan and place them into a 6-quart slow cooker. Add in the remaining ingredients from the paprika through the ground pepper to the slow cooker. Stir the ingredients together, and nestle the seared beef into the mixture. Cover the slow cooker and cook on low for 8 hours, or until the beef falls apart easily when shredded with two forks.
Remove the beef and complete shredding the beef. Place it back in the slow cooker and stir to combine. Keep warm to serve.
To Assemble Chili Dogs::
Grill the hot dogs until they are heated through, and the hot dog buns are toasted. Top hot dogs with chili con carne, sour cream, shredded cheese and cilantro. Serve immediately.
*This post is sponsored by Stubb’s, but all opinions are my own*