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Chili dog dip
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| 1 pound | ground chuck |
| 1 small | onion, chopped |
| 2 cloves | garlic, chopped |
| 2 tablespoons | ancho chili powder |
| 1/2 tablespoon | grill seasoning, about half palmful |
| 1/2 tablespoon | ground cumin, about half palmful |
| 1 teaspoon | ground coriander, about 1/3 palmful |
| 1/2 bottle | lager-style beer |
| 1/2 cup | beef stock |
| 1 14-ounce can | chunky-style crushed tomatoes |
| For the 7-Layer Chili Dog Dip Chili con Carne (recipe follows) 1 tablespoon EVOO – Extra Virgin Olive Oil | |
| 4 | hot dogs, diced |
| 1 1/2 cups | shredded cheddar cheese |
| 1 cup | sour cream |
| 1/2 pound | bacon |
| 1 cup | vine-ripe tomatoes, diced |
| 1/4 cup | red onions, diced |
| 1/4 cup | cilantro, chopped, optional |
| 1 bag | corn tortilla chips |
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For the 7-Layer Chili Dog Dip:
Preheat oven 375°F.
Arrange bacon on a broiler pan and bake until crisp, 12-15 minutes. Roughly chop reserve.
In a medium skillet, heat one turn of the pan with EVOO about a tablespoon over medium-high heat. Add chopped hot dogs to skillet and lightly brown. Reserve.
Ladle chili in the bottom of a glass 8x8" baking dish.. Layer with the diced hot dogs, followed by cheese. Bake 12-15 minutes.
Top with dollops of sour cream, reserved bacon and sprinkle with tomatoes, red onions, and cilantro, if desired.
Serve with tortilla chips for dipping.
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