Spicy-Sweet Chili Dog

Hot dogs on an iron tray
This is the easiest chili I've ever made. Our healthy comfort food is a family favorite over cauliflower rice or homemade cornbread. And it freezes well, so it's perfect for meal prepping. But to celebrate National Hot Dog Day, I thought, "why not use it to make chili dogs?" And boy was I not disappointed. 
The Fixings:
  • 1 lb. ground beef
  • 1 white onion, diced
  • 1 teaspoon salt
  • 1 lb. tomatoes or 3 (15 oz.) cans diced tomatoes
  • 1 (15 oz.) can pinto beans, drained
  • 1 (15 oz.) can black beans, drained
  • 2 tablespoons chili powder
  • 1 tablespoon Sun Valley Spicy-Sweet Mustard
  • Your favorite hot dogs and hot dog buns
  • optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.

The Cooking:

  1. If using canned tomatoes, skip to step 2. If using fresh tomatoes, cut the top off each tomato to remove the stem, then dice. Place in a pot, raise to boil, then cover and reduce to medium low heat. Cook for 7-10 minutes.
  2. In a large stockpot, add 1 tablespoon cooking oil (I like to use olive oil or coconut oil) and the diced onion. Sprinkle 1 teaspoon salt and sauté for 7-8 minutes, or until soft and slightly browned. Remove the onion and set aside.
  3. Add ground beef to stockpot and cook over medium-high heat until browned, stirring frequently.
  4. Add remaining ingredients and the onion to the stockpot, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 25 minutes, stirring occasionally. Can optionally cook in a crockpot overnight.
  5. Grill hot dogs on the stove with some butter, and serve on hot dog buns with chili and optional toppings if desired.

Note: Chili can be stored in a sealed container for up to 3 days.