Hot Dogs for the Dog Days of Summer

It really is the “Dog Days of Summer” at Wild Idea Buffalo Co. A few months ago we got a nifty new smoker so we could make smoked, and ready to eat products in house. We recently launched a few items, and one of them was the Hot Dog. Our Buffalo Hot Dogs are handmade, by our in-house butchers and seasoned with organic spices. Although they may not be perfect in shape (they are handmade), there are no hidden ingredients. But, the best part is the taste!

As I grow older, the foods I eat are often determined by what likes me, and not by what I like. What Dan and I have really noticed is that non grass-fed products, or other chemically enhanced foods truly change the way we feel. So when we sat down to put our hot dogs to the test, after years of not being able to eat them, we were delightfully surprised! Adults will love them, kids will love them, and yes, even your dog will love them.

This month’s recipe is for “Chili Dogs”, as August seems to be a month were we break the rules of etiquette and often eat food with our hands. Perhaps it’s influenced by the fairs, carnivals and ball games we attend, squeezing in all the summer possible with every hand held bite. Or, the delicious seasonal fruits and vegetables that we pick and stuff into our mouths!  Wishing you a deliciously HAPPY August! Cheers! Jill

Buffalo Chili Dogs (Serves 6)

Ingredients:

• 1 – pkg. Wild IdeaBuffaloHot Dogs
• 2 – cups Wild Idea Buffalo Chili, heated (recipe below)
• 1 ½ cups cheddar cheese, shredded
• 6 hot dog buns (whole wheat or whole grain, best)
• 1 Tb. Olive oil
• *optional toppings: pickled jalapeno’s, raw onion or your favorite extra

Instructions:

1. Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2. Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3. While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4. Remove browned buns and place hot dogs on buns.
5. Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!

4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

• 2    pounds ground bison
• 2    tablespoons olive oil
• 1    onion, chopped
• 2    tablespoons fresh garlic, chopped
• 2    tablespoons cumin
• 2½ tablespoons chili powder
• ½   tablespoon oregano
• ½   tablespoon thyme
• 2    teaspoons coriander
• ½   teaspoon each smoked paprika and cayenne
• 1    tablespoon black pepper
• 2    teaspoons salt
• 1    quart stewed tomatoes
• 1    quart tomato sauce
• 8     golden peperoncini, diced + juices
• 1    15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
• 1     lemon, juiced
• 2    cups water

1.  Mix all dry spices together.
2. In heavy stew pot, over medium high heat, heat olive oil.
3. Add Wild Idea bison meat, crumbling into small pieces.  Lightly brown, stirring constantly for 4 minutes.
4. Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
5. Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.

Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

Wine Pairing: Skip the wine with this one and have a cold beer!