Chili dogs with beer-and-bean chili

Chili dogs are not delicate food, and this pot leans into that. Beef and pork, tomato, dark beer, two kinds of beans, and enough simmer time for it all to settle down.

El Havanero goes in with the spices. Its habanero heat holds up against the beer and tomato without taking over the whole pot.

Ingredients:

• 1.5 lb ground beef
• 1.5 lb ground pork
• 1 large white onion, chopped
• 3 cloves garlic, chopped
• One 8 oz can tomato sauce
• 3 oz tomato paste
• 3 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tbsp Worcestershire sauce
• 1/2 tbsp of the same sauce
• One 30 oz can kidney beans, drained and rinsed
• One 15 oz can pinto beans, undrained
• 1 bottle dark beer
• Hot dogs and buns, for serving

How I make it:

1. Brown the beef in a large pot over medium heat. Add the onion and cook, stirring, for 3 to 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Stir in the tomato sauce, tomato paste, chili powder, cumin, paprika, oregano, salt, and hot sauce.
4. Add the beer and Worcestershire. Lower the heat and simmer for 30 minutes, stirring now and then.
5. Add both beans and simmer for 1 hour.
6. Spoon the chili over hot dogs in warmed buns.

Cheese, sour cream, green onions, and sliced jalapeños are all good optional toppings. This makes enough chili to freeze some for another round of dogs later.