Directions

Build the Hot Dog Chili

1. Place a 4.5 Quart Essential Pan, large sauté pan or deep skillet over low to medium-low heat. Add the ground beef to the barely warmed pan.
2. Using a wooden spoon, stiff spatula, or potato masher, continuously break and press the beef into extremely fine crumbles as it cooks. Do not aggressively brown the meat; avoid large chunks or crusty browned bits. Cook for 8 to 10 minutes until the beef is fully cooked and finely broken down.
3. Add the minced onion and continue cooking for 5 minutes until softened and beginning to disappear into the beef.
4. Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and coats the meat.
5. Move the ground beef to make a space in the middle of the pan. Add the chili powder, paprika, cumin, salt, pepper, onion powder, and garlic powder. Cook for 1 minute to bloom the spices.
6. Pour in the Worcestershire sauce, yellow mustard, brown sugar, beef stock, and tomato sauce. Stir thoroughly and bring to a gentle simmer over medium-low heat.
7. Reduce heat to low and simmer uncovered for 35 to 45 minutes, stirring occasionally. Every 5 to 10 minutes, continue pressing and breaking the meat with a potato masher. The final texture should resemble a thick, luxurious meat sauce that pours slowly. (If it becomes too thick, loosen with a splash of warm beef stock; if too thin, stir in crushed saltines during the final 5 minutes).
8. Taste and adjust salt if necessary. Hold warm over the lowest possible heat until serving.

Make the Mustard Crema

1. Whisk together the mayonnaise, yellow mustard, Sriracha (if using), pickle brine, lemon juice, and a pinch of salt.
2. Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Prepare the Toppings

1. Freshly shred the cheddar cheese and finely dice the white onion.
2. Set out the crispy shallots and optional pickled jalapeños. Keep all toppings cold and dry until serving for maximum texture contrast.

Cook the Hot Dogs on the Griddle

1. Preheat the griddle: Set one side of your Double Burner Griddle to medium or medium-high heat to bring the surface temperature to approximately 400°F.

2. Oil the surface: Lightly oil the surface with about 1 teaspoon of neutral oil, then wipe it with a paper towel until only a thin film remains.

3. Dry the hot dogs: Pat the hot dogs thoroughly dry with paper towels, then place them on the griddle.

4. Steam to plump: Add 1 to 2 tablespoons of water beside the hot dogs (not directly on top of them) and immediately cover loosely with a basting dome or metal bowl, leaving a slight vent. Steam for 45 to 60 seconds to plump the hot dogs.

5. Crank the heat: Remove the dome completely and increase the griddle temperature slightly to medium-high or high heat, aiming for a surface temperature of approximately 450°F to 475°F .

6. Blister and sear: Cook for 4 to 6 minutes, rotating every 30 to 45 seconds, until the hot dogs are browned, blistered and taut.

Griddle the Buns

1. Lower one side of the griddle to medium heat.
2. Spread the softened butter lightly on only the cut sides of the buns.
3. Place the buns cut-side down on the griddle for 1 to 2 minutes until lightly golden and slightly crisp inside, while remaining soft on the outside. Do not toast the exterior of the buns.

Assemble the Base Dogs

1. Place each griddled hot dog into a toasted bun.

2. Build your dogs in this exact order: a light swipe of yellow mustard, the blistered hot dog, a generous layer of shredded cheddar directly on top of the hot dog, a light drizzle of mustard crema and diced white onion.

3. Note: Do NOT add the chili yet.

Tableside Chili Service

1. Transfer the hot chili to espresso cups, small ramekins, or mini pitchers. Plan for approximately ¼ to ⅓ cup of chili per hot dog.
2. Just before eating, pour the hot chili along the top centerline of the dog, keeping it away from the edges of the bun.
3. Top with crispy shallots and jalapeños if using. The heat from the chili will activate the cheese melt, creating a perfect melty layer. Serve and eat immediately!