Picadillo Chili Dog

Picadillo is a chili-like dish that is served in many Latin countries. In Mexico they often use ground beef, onions, tomatoes, and lime, all stuffed into an empanada, while in the Caribbean nations and Atlantic islands they tend to add raisins or fruit. This recipe was influenced by Susan Feniger’s favorite lunch as a kid. Her mother made a ground beef, mustard, and raisin mixture that she would scoop onto a hot dog bun and heat under the broiler. She decided to blend it with a new twist for an old all-American dish. This is an easy make-at-home meal that both parents and kids will love!

Recipe for Picadillo Chili Dogs With Mustard and Relish
Excerpted from Susan Feniger’s Street Food
Serves 8

¼ cup canola oil
1½ medium red onions, chopped (2½ cups)
3 tablespoons masa harina
3 canned chipotle chiles, rinsed and chopped
2 tablespoons cumin seeds
2 teaspoons smoked paprika
2 teaspoons dry mustard
¼ teaspoon cayenne pepper
2 pounds ground beef
1½ tablespoons kosher salt
1 (28-ounce) can whole tomatoes, with their juices
¾ cup dried currants or black raisins
1 (15-ounce) can black beans, rinsed and drained
8 hot dog buns
Yellow mustard and pickle relish, for garnish
1 teaspoon olive oil
8 hot dogs or sausages

1. Heat the canola oil in a large saucepan set over medium-high heat. Add the onions and cook, stirring occasionally, until they are golden brown, 8 minutes. Add the masa harina, chipotles, cumin seeds, smoked paprika, dry mustard, and cayenne. Stir well and cook for 1 minute to toast the spices. Reduce the heat to medium and add the ground beef and the salt. Cook, stirring and breaking up the beef with the back of a spoon, and scraping the bottom of the pot occasionally so that none of the spices stick and burn, for 8 to 10 minutes, until the meat is browned.

2. Reduce the heat to low. Add the tomatoes and their juices, breaking them up with a spoon so that they’re in smaller pieces. Add the currants. Simmer for 35 minutes, stirring occasionally. Add the black beans, stir, and cook for 5 minutes. Remove the pan from the heat.

3. Toast the hot dog buns. Slather the buns with yellow mustard and pickle relish.

4. Heat the olive oil in a sauté pan over medium heat. Add the hot dogs and cook until they are browned on all sides.

5. Put a hot dog in each bun and top with a good amount of the picadillo. Top with more mustard and relish, if desired.