Costco has the best dog in the country
https://www.google.com/amp/s/amp.bus...?client=safari
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I really wish I could do raw onion, but it fucks my world up for the rest of the day. I feel like I can't do a chili dog justice without them though.
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Ribs, no plate shot, my son came over for dinner and my camera batteries are going dead so I didn't mess with it.




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Those look good. What sauce did you use?
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Thanks. Sweet Baby Ray's "Sweet'n Spicy".
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that kind of shit is part of why i quit shopping at hyvee
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I prefer Castleberry's chili sauce on dogs
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Not much of a pic, but tasty chili.


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Do you have a recipe? Or just a quick summary?
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It's ATK's - I don't usually do a Texas style chili with chunks of meat.

2tablespoons vegetable oil
3 medium onions, minced
8medium cloves garlic, minced or pressed through a garlic press (about 8 teaspoons)
¼cup chili powder
¼cup tomato paste
2tablespoons ground cumin
Salt
1 can (28 ounces) tomato puree
5pound chuck-eye roast, trimmed, and cut into 1 ½-inch chunks
2 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed
2cups low-sodium chicken broth
¼cup Minute Tapioca
2-4tablespoons minced chipotle chile in adobo
3tablespoons soy sauce
2tablespoons dark brown sugar, plus more to taste
1tablespoon minced fresh oregano leaves, or 1 teaspoon dried
Ground black pepper

NOTE: Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew” it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.

2. Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and cook on high for 5 to 7 hours.)

3. Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon. Season with salt, pepper, and brown sugar to taste, and serve.
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And I just realized looking at this recipe that I didn't add any salt! So since I need to restrict sodium anyway, that's a bonus. It's got enough seasonings in it, I didn't notice the lack of salt while eating.
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What do y'all do when you have leftover stuff like chipotle chiles? When you only need a couple tablespoons, but all you can buy is a can?

I minced the entire can up and froze them in ice cube trays in 1 tablespoon amounts. I hate throwing a can of chipotle chiles up for just a couple tablespoons. So we'll see how this works instead.

Did the same thing yesterday with the last of my herbs from the garden. Harvested all of my oregano, chives, and basil, chopped it all up in a food processor, and put 1 tablespoon in the ice cube trays, then topped with olive oil.
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Thanks, looks very good. I will be making this for sure. I'll be sure to post pics when done.
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My pic sucks - sitting in my office. Oh well.

I'm impressed with it. It's a good recipe. No surprise, ATK has never let me down. I've never been disappointed in one of their recipes. I went light on the chipotle because the wife is very sensitive to heat. I used about 1.5 Tbsp. of the chopped chiles, and it's got for me a very subtle, slow burn. I'd like it with 2-3, I think. I don't want it too spicy, just enough to make me sweat a little. This doesn't make me sweat.
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Costco meatloaf, pretty damn good. They usually run out, but I was lucky to snag one today.




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