These spicy andouille chili dogs are topped with a homemade chili meat sauce, cheese and just a sprinkling of onions. Spicy and delicious!
Once in awhile, you need to add a little zest to your life. I can guarantee you there are several areas of my life I could stand to add a little spice too. So while I would love to just build a new house (you can guarantee it would have one of the hundreds of kitchen I have pinned) that just doesn’t seem in the cards. So I have decided I’m going to zest up my life with new food!
Now I know andouille is not new. And I know the whole idea of chili dogs are not new either. However, I have never had them together and I really wanted too. So I did! I loved the spice and flavor of the andouille and the quick hot dog chili was simple and delicious. I even used the leftover chili at breakfast. In case you have never tried it, leftover chili topped with a fried egg is a delicious way to start your day. Trust me! It’s probably my favorite leftover breakfast.
Andouille Chili Dogs
These spicy andouille chili dogs are topped with a homemade chili meat sauce, cheese and just a sprinkling of onions. Spicy and delicious!
Yield: 8 andouille dogs
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 pound ground beef
- 1/3 cup beef stock
- 5 ounces canned tomato sauce
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 2-1/2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion flakes
- 2 cloves garlic, minced
- 1/2 teaspoon dark brown sugar
- 8 andouille sausages
- 8 split top buns
- 1-2 cups shredded cheese
- 1/2 cup chopped onion
Directions:
In a large high sided skillet over medium heat add ground beef, beef stock, tomato sauce, ketchup and mustard. Break up the meat with a spatula.
Add in chili powder, salt, pepper, onion flakes, garlic and dark brown sugar. Stir together and cook together until the chili has cooked down and is thick enough to spoon on top of your andouille dogs, about 25 minutes.
While the chili is cooking grill your andouille sausage until the outside casing is crisp but not cracking.
Add one andouille sausage per roll and top with chili and cheese (melt cheese under broiler if desired) and sprinkle with raw onions.