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For the chili, heat oil over medium-high heat in a medium saucepot and add bacon. Let crisp, 2-3 minutes, then add beef and brown well. Add chili powder, coffee, salt and pepper, and stir 1 minute. Add onions, garlic and fresh chili pepper, and cook, stirring often, 6-7 minutes more. Stir in tomato paste, cook 1 minute, then add beer and stock. Simmer at a low bubble until ready to serve, adding beans, if using, to heat through.
For the hot dogs, heat them in simmering water then crisp up casings on an outdoor grill or griddle pan.
Serve dogs in toasted rolls topped with cheese, chili, lots of Fritos, mustard, onions and pickled jalapenos.