Taco Dogs (Bacon Wrapped Edition)
Servings: 8
Ingredients
- 8 hot dogs
- 8 slices of bacon
- 8 buns
Taco Chili
- 2 tbsp butter
- ¾ cup sweet onion finely diced
- 3 tbsp garlic minced
- 2 lbs ground beef
- 16 oz Mexican lager I prefer Modelo
- 4 oz canned green chilis
- ⅓ cup taco seasoning
- 1 cup taco sauce
- ½ cup ketchup
- 2 tbsp kosher salt diamond crystal
Toppings
- crushed tortilla chips
- diced jalapeños
- cotija cheese
- cilantro finely chopped
Instructions
- In a large heavy bottom pan, add butter and melt over medium heat. When the butter is melted, add the diced onions and cook till translucent, about three minutes. Then add the garlic and cook for an additional one minute.
- Add the ground beef and immediately start breaking it up into tiny pieces with a meat masher while adding the beer. Don’t brown the beef; instead smash it up into the beer until it forms a loose soup like texture.
- Add the remaining ingredients for the sauce and stir to combine. Reduce heat to low and allow to simmer for 30 minutes, uncovered, or until it has cooked down to the desired texture.
- While taco chili is simmering, wrap each hot dog with a slice of bacon.
- (Grill) Place the bacon wrapped dogs on the grill over medium high direct heat. Turn them often to ensure even browning. If you experience a flare up, simply move the hot dog to another portion of the grill. (Oven) Place the bacon wrapped hot dogs on a cooling rack over a parchment paper lined baking pan and put into a 400°F oven. Bake for 15-20 minutes, or until the bacon is to the desired crispiness. Flip the hot dogs about half way through the cooking process.
- Remove the hot dogs from the grill or pan, add them to the buns and top with taco chili and toppings.