Another OM stk to the collection. Nice!

OOOOOOHHHH niiiice! looks great

Good job man!

How to make chilli dog Ingredients (Makes 8 Servings)Chili Sauce: 1 lb ground beef, 1/2 finely chopped yellow onion, 2 minced garlic cloves, 1 tbsp tomato paste, 1 can (15 oz) tomato sauce, 1/4 cup ketchup, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp Worcestershire sauce, and 1/2 cup water.The Dogs & Buns: 8 all-beef hot dogs and 8 high-quality hot dog buns (such as brioche or potato buns).Toppings: 2 cups shredded sharp cheddar cheese, 1/2 cup finely diced raw red or white onion, and yellow mustard. 1. Cook the Hot Dog ChiliTraditional hot dog chili is beanless, smooth, and thick so it stays neatly on top of the bun.Brown the meat: Heat a skillet over medium-high heat. Add the ground beef, breaking it up completely into very fine pieces with a spoon or potato masher as it cooks. Drain excess grease.Sauté aromatics: Lower heat to medium, stir in the chopped yellow onion and minced garlic, and cook for 3 minutes until softened.Simmer the sauce: Stir in the tomato paste, tomato sauce, ketchup, water, chili powder, cumin, and Worcestershire sauce. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 to 20 minutes until deeply thickened.2. Prepare the Hot Dogs and BunsGrill or pan-sear: Heat a grill or a skillet over medium-high heat. Cook the hot dogs until they are plump, slightly charred, and heated through (about 5 to 7 minutes).Toast the buns: Do not skip this step, as toasting creates a barrier that prevents the chili from making the bread soggy. Place the buns face-down on the warm grill or skillet for 1 to 2 minutes until lightly golden.3. Assemble and ServeThe Foundation: Place a cooked hot dog inside each toasted bun.The Condiments: Squiggle a thin line of yellow mustard directly onto the hot dog.The Chili: Spoon a generous layer of the warm homemade chili directly over the dog.The Melt: Smother with shredded cheddar cheese.The Crunch: Top with a sprinkle of raw diced onions. Serve immediately while hot.