CHILI DOGS INSPIRED BY THE IRISHMAN

For the Stovetop Bone Broth

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.

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

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.

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

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.

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.

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!

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

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.

For the Hot Dog Buns

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.

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

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

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.

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

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!

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.

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

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

Allow to cool completely on a wire rack.

For the You Suck at Cooking Chili

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

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

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

Add browned beef and salt. Stir to combine.

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

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

Cover and simmer on low for 10 minutes.

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

For the Beer Steamed Chili Dog Assembly

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.

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

Serve and enjoy!