Old School Hot Dog Chili Sauce.

One of the best things to ever happen to a hot dog. Mine, sans mustard.

Hot dogs. Almost as much an American pastime as baseball. Every city has their own way of making them their own, but they all have one option in common: chili. Every chili is as different as the city in which they are created.

But what if you can't get to Boston, Montreal, Cincinnati, New York, or Chicago? Well, some people buy it pre-made (canned.) Me? Not an option, and not just because they don't sell it here. It's too easy to make yourself!

The recipe I came up with is a mix of several good sauces, along with my own touch. It's simple, I love it, and I'm sure you will too!

You'll need:
1 lb, ground beef
28 oz. can crushed tomatoes
1/2 onion or 1 shallot, very finely chopped
3 tbsp. chili powder
1 1/2 tsp. cumin
2 tbsp. garlic powder
1 1/2 tbsp onion powder
2-3 tsp your favorite hot sauce (best choice I found - Tobasco or Tapatio)
2 tsp. paprika
1 tsp. chipotle powder
1 tsp cocoa powder
1 tsp kosher salt

beef stock or broth on hand (1 ltr. box)
(all above measures are subjective - feel free to adjust to your desire.)

Put a little oil in a pot and saute the onion/shallot at low - medium heat until slightly translucent, about 2-3 minutes. Add ground beef and brown, stirring to break it down as it cooks.

Once sufficiently browned, add the crushed tomatoes and dry ingredients. If it seems too thick, add some stock - it only adds to the flavor. Add your hot sauce to taste.

Let it simmer on low heat, thinning it if it gets too thick too soon. Taste as you go, add stuff if you want - I do recommend chipotle powder. A little more salt doesn't hurt, either. Once it's thick, it's ready!

Ed's Lazy Philly Sliders.

Actual Lazy Sliders made the other day in my kitchen. Nom.

This Recipe is a simple sandwich that can also double as an appetizer, if you so desire. I'll keep it as a sandwich, though... very easy to make, and delicious to eat!

You'll need:

1 pkg split top dinner rolls
1 lb shaved deli roast beef (garlic roast beef is best)
2 medium onions, finely sliced lengthwise
1/2 each red and green peppers, thinly sliced
horseradish mayonnaise or home made Horseradish Aoli
1 pkg. Provolone cheese

I was in the store the other day, hankering for a little something from home. Then I saw these:

Not the same brand , but identical rolls.

I got an idea. Phillies. Not in the normal sense - I didn't have time for all that. But this tasted damn good once I made it. You will agree, I guarantee it.

First, heat a pan and add oil - olive preferably - and saute until tender. Add beef and heat it, chopping with a spatula as you go, about two to three minutes. remove from heat.

Just before the oven - Kim's, on the left, mine on the right.
 She prefers Swiss to Provolone. The heretic.

Preheat oven to 350°, Take a cookie sheet, place a layer of parchment paper on it, and slice open the dinner rolls. Add some mayo or aoli to the inside, stuff each roll with the meat/peppers/onions combo, and add a 1/2 slice of provolone to each sandwich. Heat in the oven until the cheese melts into the filling, about 5-10 minutes.

Fresh, hot, and melted! Sooo good...

Take the pan out, let it sit a minute, then enjoy!