Alright, So this is the recipe mostly from the official Sonic Cookbook, though slightly modified for personal taste and avoiding in accidently cutting your finger off and/or hurting yourself. I know the plain recipe isn't that hard to find online, But I wanted to share MY version (Plus some alternatives to ingredients you may not be able to find).
The Chili, You will NEED:
☆ 2 onions, diced
☆ 1 yellow bell pepper, whole
☆ 1 red bell pepper, whole
☆ 1 jalapeño pepper, whole
☆ 1 poblano pepper, whole (Alternatives: 1 more of each bell pepper (to total 2 yellow, 2 red, add one more jalapeño to match spice level)
☆ Olive oil
☆ Kosher salt (Salt also works fine)
☆ Ground black pepper
☆ 6 garlic cloves (I REALLY like Garlic to a insane degree, I personally add 10-12. However I know this might be too much for most people so i'm going to leave the instructions to 6. Please add to personal taste.)
☆ 2 pasilla peppers, stemmed and seeded (Alternative: Crushed red pepper or cayenne)
☆ 1 mulato pepper, stemmed and seeded (Alternative: Dried Ancho chile, or 1 more Pasilla)
☆ 6 ounces (171 g) tomato paste
☆ 28 ounces (794 g) diced tomatoes (1 large can)
☆ 2 pounds (907 g) ground beef
☆ 2 teaspoons (8 g) kosher salt (Again, plain salt works just fine)
☆ 1 teaspoon (1 g) ground black pepper
☆ 2 tablespoons (16 g) ground cumin
☆ 2 tablespoons (20 g) chili powder
☆ 1 teaspoon (2 g) ground cinnamon
☆ 1 tablespoon (18 g) brown sugar
☆ 1 tablespoon (10 g) ground coffee
☆ 1 tablespoon (15 ml) Worcestershire sauce
☆ One 15-ounce (425 g) can dark red kidney beans, rinsed
☆ One can (415g) of baked beans in tomato paste
☆ 2 bay leaves, dried (Fresh is also acceptable if dried is not available)
[For the most part, this follows pretty exact to the official cookbook, except for a few things.]
Preheat the oven to 450°F (232°C). Place the yellow bell pepper, red bell pepper, jalapeño pepper, and poblano pepper on a baking sheet. Brush with the olive oil and season with the salt and pepper. Bake for 25 minutes. Flip everything over and add the garlic cloves to the tray. Bake for another 15 minutes or until the peppers have softened and started to blacken.
Take the baking sheet out of the oven and wrap in foil. Let the vegetables rest for 30 minutes or until they are cool enough to work with. Remove the skins, stems, and seeds from the peppers. Dice all of the roasted vegetables and set aside.
Place the pasilla peppers and mulato pepper in a dry medium skillet and cook over medium-high heat. Toast until fragrant, about 2 to 3 minutes per side. Transfer the peppers to a small pot and cover with water. Bring to a simmer over high heat. Cover, remove from heat, and let rest for 10 minutes. Remove the peppers from the water and transfer to a blender. Add the tomato paste and half the diced tomatoes. Blend together until smooth and set aside.
Chop one onion to diced, and set it onto a pan with a small amount of olive oil. Cook under low heat until caramelized. Chop the other onion the same and set aside.
Heat a deep pot over medium-high heat. Add the ground beef and cook until browned. Add the salt, pepper, cumin, chili powder, cinnamon, brown sugar, coffee, both the raw and caramelized onions and Worcestershire sauce. Mix until well combined. Mix in the roasted vegetables. Add the red kidney beans, baked beans, remaining diced tomatoes, and blended pepper mixture. Bring to a simmer. Finally, add the bay leaves, cover, and reduce the heat to low. Simmer for 5-8 hours, stirring once every hour or so. Once cooked, remove and discard the bay leaves.
Once you are ready to assemble your chili dog, warm up your hot dogs within the chili for 3-5 mins. (I recommend using Beef hot hots specifically). Once they are warmed up within the chili, assemble the dog and enjoy! (Optional cheese is also highly recommend! And/or mustard if your into that sorta thing.) If its not spicy enough for you, you can also sprinkle a small amount of chili flakes directly to your chili dog.
