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CHILI DOGS INSPIRED BY THE IRISHMAN

cook:

1 h 40 min

Picture for Chili Dogs inspired by The Irishman

10,600,904 views  The Irishman, like many of Scorsese's sweeping epics, uses food to help build its rich cast of characters. Prison sauce for Henry Hill, steak for Jake La Motta, apple pie with yellow cheese for Travis Bickle - and most recently, chili dogs for Jimmy Hoffa.

4 servings

US

original

metric

INGREDIENTS

For the Homemade Hot Dog

For the Homemade Hot Dog

lean beef, cubed

1,000 g lean beef, cubed

beef fat, cubed

150 g beef fat, cubed

fine sea salt

23 g fine sea salt

paprika

10 g paprika

garlic powder

5 g garlic powder

white pepper

4 g white pepper

onion powder

4 g onion powder

pink curing salt

1.5 g pink curing salt

crushed ice

230 g crushed ice

Natural sheep hot dog casing

Natural sheep hot dog casing

Mesquite and hickory wood chips (for smoking)

Mesquite and hickory wood chips (for smoking)

For the Hot Dog Buns

For the Hot Dog Buns

milk

½ cup milk

water

¾ cup water

butter

2 tbsp butter

active dry yeast

1 packet active dry yeast

sugar

1 tbsp sugar

bread flour

250 g bread flour

250g all  purpose flour

250g all purpose flour

kosher salt

1 ½ tsp kosher salt

large eggs

2 large eggs

For the You Suck At Cooking Chili

For the You Suck At Cooking Chili

cooking oil

cooking oil

Olive oil

Olive oil

ground beef

2 lbs ground beef

yellow onion, diced

1 yellow onion, diced

garlic, minced

4 cloves garlic, minced

salt

1 tbsp salt

28 can crushed tomatoes

1 ounce 28 can crushed tomatoes

chili powder

2 tbsp chili powder

cumin

1 tbsp cumin

brown sugar

½ tbsp brown sugar

beef broth

1 cup beef broth

kidney beans, drained and rinsed (optional)

1 can kidney beans, drained and rinsed (optional)

Tough Sauce (optional)

1 drop Tough Sauce (optional)

Beer Steamed Chili Dog Assembly

Beer Steamed Chili Dog Assembly

Hot dog (recipe above)

Hot dog (recipe above)

Beer (lager or something similar)

Beer (lager or something similar)

Chili (recipe above)

Chili (recipe above)

Hot dog buns (recipe above)

Hot dog buns (recipe above)

DIRECTIONS

1.

For the Stovetop Bone Broth

1.

Lay out cubes of beef and fat on a parchment-lined baking sheet and place in the freezer for about 15 minutes. Also put your meat grinder attachment and grinding plates in the freezer.

lean beef, cubed

1,000 g lean beef, cubed

beef fat, cubed

150 g beef fat, cubed

2.

To assemble cure seasoning mixture, combine sea salt, paprika, garlic powder, ground white pepper, onion powder and pink curing salt.

fine sea salt

23 g fine sea salt

paprika

10 g paprika

garlic powder

5 g garlic powder

white pepper

4 g white pepper

onion powder

4 g onion powder

pink curing salt

1.5 g pink curing salt

3.

With the grinder running on medium speed, feed the beef and fat through using the finest grinding plates. Every 4 cubes of beef, run a cube of fat through so that the mixture is marbled.

4.

Add the cure/spice mixture to the ground beef and mix it together quickly to prevent heating up the beef.

5.

Put half of your beef mixture and half of your ice into a food processor. Pulse to combine until it is a paste like consistency. The ice and beef should emulsify together. Repeat with the second half of beef and ice. This beef mixture is now ‘farce.’ Before leaving it to cure, pan fry a little bit of the farce in oil so that you can make sure the salt and seasoning is good. If it is, move on to curing.

crushed ice

230 g crushed ice

6.

To cure the farce, put the meat in a bowl and cover with plastic wrap pressed directly up against the surface of the meat. Keep it in the fridge for 24 hours.

7.

Thread the natural sheep hotdog casing onto the sausage stuffer and stuff with the cold farce and twist into hotdogs. Watch the episode to see how I do this!

Natural sheep hot dog casing

Natural sheep hot dog casing

8.

Let the hot dogs sit uncovered in the fridge for a couple hours.

9.

Using a stove-top smoker (or your preferred smoking method), smoke the hotdogs with mesquite and hickory wood chips over medium-high heat. Once you see whisps of smoke coming out, lower the heat to medium low and keep the smoker at about 170°F for 45 minutes. Snip them apart into individual hot dogs.

Mesquite and hickory wood chips (for smoking)

Mesquite and hickory wood chips (for smoking)

10.

For the Hot Dog Buns

1.

Add milk, water and butter to a saucepan. Heat it to 110°F and then add to the bowl of your stand mixer. Next add one packet of active dry yeast and sugar. Let them bloom for 10 minutes.

milk

½ cup milk

water

¾ cup water

butter

2 tbsp butter

active dry yeast

1 packet active dry yeast

sugar

1 tbsp sugar

2.

Add bread flour, all-purpose flour and kosher salt into a bowl and give a tiny whisk to combine.

bread flour

250 g bread flour

250g all  purpose flour

250g all purpose flour

kosher salt

1 ½ tsp kosher salt

3.

Add large beaten egg to the wet ingredients, then pour the dry ingredients into the bowl.

large eggs

1 large eggs

4.

Using the stand mixer with a dough hook, mix on low speed for about 1 minute until everything is combined and then on to medium speed for 5 to 8 minutes, until a smooth, tacky, supple, ball of dough forms.

5.

Clean out and lightly oil a bowl and place the dough inside. Let it rise for about one hour or until doubled in size.

6.

Place the dough onto the work surface and flour well on both sides. Roll out, divide and shape hotdog buns. Watch the episode for my method!

For the Hot Dog Buns

For the Hot Dog Buns

7.

Place them on a parchment-lined baking sheet at least 1 inch apart and spray with nonstick cooking spray. Loosely cover with plastic wrap.Let sit until doubled in size.

8.

Brush down the tops of each bun with a beaten egg.

large eggs

large eggs

9.

Bake them in a 350°F oven for 15 to 25 minutes, or until they emerge golden brown and puffed.

10.

Allow to cool completely on a wire rack.

11.

For the You Suck at Cooking Chili

1.

Heat cooking oil in a skillet over medium high heat. Add ground beef and cook until nicely browned.

cooking oil

1 tsp cooking oil

2.

Add a olive oil to a large pot. Heat over medium heat. Add diced onion and cook until they start to brown.

Olive oil

tbsp Olive oil

yellow onion, diced

1 yellow onion, diced

3.

Add more olive oil and add the garlic. Stir to combine.

cooking oil

cooking oil

garlic, minced

4 cloves garlic, minced

4.

Add browned beef and salt. Stir to combine.

ground beef

2 lbs ground beef

salt

1 tbsp salt

5.

Add the can of crushed tomatoes to the pot. Stir to combine. Turn the heat to medium low.

28 can crushed tomatoes

1 ounce 28 can crushed tomatoes

6.

Add chili powder, cumin, brown sugar, and beef broth. Stir to combine.

chili powder

2 tbsp chili powder

cumin

1 tbsp cumin

brown sugar

½ tbsp brown sugar

beef broth

1 cup beef broth

7.

Cover and simmer on low for 10 minutes.

8.

If you want to add beans to your chili, add them now. Stir to combine and then let simmer for 30-60 minutes.

kidney beans, drained and rinsed (optional)

1 can kidney beans, drained and rinsed (optional)

9.

For the Beer Steamed Chili Dog Assembly

1.

Add your hot dogs to a hot cast iron skillet. Lightly pour beer over the hot dogs, and cook until desired temperature is reached and hot dogs have a nice color.

Beer Steamed Chili Dog Assembly

Beer Steamed Chili Dog Assembly

Hot dog (recipe above)

Hot dog (recipe above)

2.

Add hot dogs to hot dog bun, and top with a generous serving of chili.

For the Homemade Hot Dog

For the Homemade Hot Dog

Chili (recipe above)

Chili (recipe above)

Hot dog buns (recipe above)

Hot dog buns (recipe above)

3.

Serve and enjoy!

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