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Football is back and we’re tackling tailgating season! Chef Richard Blais crashes the L.A. Rams tailgate and throws down tasty riffs on the classic hot dog—like this hearty chili that incorporates all the flavors of a hot dog with the works (yep, even relish).
In a large pot, simmer hot dogs in water for 10 minutes; reserve 4 cups hot dog cooking water. Slice half the hot dogs and finely chop the remaining hot dogs.
In a separate pot, heat the oil over low heat. Once hot, add bacon and cook, stirring frequently, until crisp and brown. Using a slotted spoon, remove bacon to a paper towel-lined plate. Add peppers, onion, chiles, and spices and sweat for a few minutes. Add the tomato, reserved bacon, hot dogs and cooking water, the corn, beans, garlic and sorghum, and cook over low heat for 20 minutes.
Serve with desired toppings.