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Playing Richard Blais' Hot Dog Chili

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).  


  • 12 hot dogs
  • 2 tablespoons vegetable oil, or canola oil
  • 1/2 cup diced bacon
  • 1/4 cup diced green pepper
  • 1/4 cup diced red pepper
  • 1/2 cup diced yellow onion
  • 1 small can chopped hatch, or green chiles
  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 4 charred tomatoes, pulsed, or 2 cups canned peeled tomatoes
  • 1 can canned corn
  • 2 cups canned butter beans, or pinto beans
  • 4 garlic cloves, minced
  • 3 tablespoons sorghum, or molasses
For the toppings
  • Chopped parsley, or cilantro
  • Sour cream
  • Hot sauce
  • Shredded cheddar cheese
  • Croutons, made from hot dog buns
  • Pickle relish


Serves: 4 to 6


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.