- 1 lb ground beef.
- 1 chopped onion.
- 1 chopped poblano pepper (seeds removed).
- 1 16oz can tomato puree.
- 1/4 cup tomato paste.
- 1 clove roughly chopped garlic.
- 1 tbsp cumin.
- 1 tbsp garlic powder.
- 1 tbsp cayenne pepper.
For the bacon-wrapped hot dogs:
- 2 hot dogs.
- 2 strips of bacon.
For the sandwich assembly:
- 3 sticks Colby Jack cheese.
- 2 slices Colby Jack cheese.
- 4 slices thick-cut bread.
Put the ground beef in a skillet over medium-high heat and fry the beef until golden brown and no pink pieces remain.
Add the onions and cook for about 3-4 minutes.
Add the paprika and garlic and simmer an additional 3-4 minutes or until the vegetables are tender.
Add the tomato paste and stir until all of the tomato paste is incorporated into the beef mixture.
Add the tomato puree and stir.
Fill half the can with water and add the mixture.
Bring to a boil.
After simmering, add the cumin, cayenne pepper, and garlic powder and simmer over low heat for about 10 minutes.
For Hot dogs:
Wrap the strips around the hot dog. Use the toothpicks to secure the bacon. Sauté for 8 minutes over medium heat. Be sure to flip the hot dog every 2 minutes for even cooking. Set the hot dogs aside.
Add a slice of cheese to a thick-sliced bread. Put hot pepper on the slice of cheese.
Cut the hot dogs in half, then cut lengthwise again.
Place the flat side of the hot dogs on the chili base.
Place cheese sticks between hot dogs.
Add another slice of cheese to the other slice of bread and close the sandwich.
Fry the sandwich in a medium skillet for about 4 minutes per side.
After turning the sandwich on both sides, add a little water to the pan.
Cover and cook until bread is crisp and cheese is completely melted.