Nothing says summer like chili cheese dogs. Why is chili 365 thinking about summer in February? The blame lies with retail. One cannot purchase a sled in February, as the retailers are no longer stocking them. Instead, shelves are laden with sandals, baseball mitts, and flower seeds. I’m no botanist, but I can tell you that if you plant a marigold seed in frozen ground under two feet of snow, in a week you’ll get two things- jack and shit, neither of which looks nice in a vase. When the mercury persistently hovers around 0 F, it is best for merchants to stock practical items, e.g. snow shovels, strong vodka, and sleds. The motivation for the new “ultra-aggressive” sledding style favored by the junior members of the Involuntary Tasting Panel is unclear. It may be burgeoning Olympic aspiration or perhaps their near-carnivorous chili-only diet. Two things are certain, they are breaking sleds and a baseball mitt won’t get you down a snow-covered hill.
1 lb hamburger meat, browned and drained (we’ve established a new record- 4 straight days of ground beef)
8 oz can of tomato sauce
½ t celery salt
¼ t coriander
1T chili powder
½ t Mexican oregano
½ t cumin
2 T yellow mustard
2 T Ketchup.
Simmer for 30 minutes
Chopped onions (chop them very finely, this is key)
Assemble by placing hot dog in bun, then topping with chili, onions, and cheese.
Bake at 400F until cheese melts.
The chili itself was sort of meh. Truth is, chili cheese dogs are not eaten for the chili, but for the harmonious synergy of bun, hot dog, chili, cheese and onion. On a pre-Olympic patriotic note- The chili cheese dog, like our nation, is greater than the sum of its parts. I was glad to see the ITP, now in near-full revolt, bought into this ideology and enjoyed their meal.