black bean chili dogs with pickled jalapeno peach relish______________________________________Hearty black bean chili piled atop grilled vegetarian (or regular) hot dogs and capped with a sweet and spicy relish.
Ingredients
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tbsp Worcestershire sauce
- 2 tsp brown sugar
- 1 14-oz can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar cheese
- 6 hot dogs, vegetarian or regular
- 6 brioche hot dog buns
pickled jalapeno peach relish
- 1/2 cup pickled jalapenos
- 1 peach, diced
- 2 tbsp red onion
- 2 tbsp cilantro, chopped
- 1 clove garlic, minced
- 1 tbsp lime juice
- 2 tsp honey
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Saute onion, garlic, and red pepper until fragrant, about 3-4 minutes. Stir in chili powder, cumin, and oregano for 1 minute. Toss in the Worcestershire sauce and brown sugar, then pour in the tomatoes and black beans. Bring to a simmer and cook, stirring occasionally, for at least 10 minutes. I like to let mine heat for as long as possible to let the flavors come together more. If the chili begins to dry out, lower the heat and add 1/4 cup water or broth.
- Wipe the grates of a grill or grill pan with oil and preheat to medium. Grill hot dogs according to package directions, usually 10-15 minutes, turning often to get a nice char on each side.
- Make the relish. In a small bowl, toss pickled jalapenos, peach, onion, cilantro, garlic, lime juice, and honey.
- Warm the hotdog buns and set finished dogs inside. Scoop 1/3-1/2 cup or so of chili overtop. Sprinkle with cheddar cheese - it will melt from the hot chili! Finish with a spritz of pickled jalapeno relish, a squeeze of time, and a couple cilantro sprigs.