Messy, spicy, filling, did I say messy? Some claim that you can actually eat it with your hands. Maybe, if it’s right off the grill, and you don’t have much chili on it, and the bottom is wrapped in foil or wax paper. If you do attempt such a thing, for goodness sake don’t wear white. I personally have never had much luck with these without utensils, and even then if I’m thinking ahead I’ll tuck a paper napkin in my shirt. Chili dogs are great for summer cookouts; you can make the chili ahead and all you have to do is grill the hot dogs and buns long enough to get some char marks. They cook up quickly and can feed many, and happily, and are perfect with a tall glass of lemonade, or a frosty beer. Get the best quality hot dog you can, we tend to look for kosher dogs. The hot dogs themselves only need to be grilled enough to be heated; they are already cooked when you take them out of the package. Stir in the ground beef. Cook over high heat, stirring occasionally, until the beef is browned, a few minutes. When the beef is about halfway browned, stir in the chopped garlic. Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it. You can add more cayenne or chili powder if you like things really spicy, but taste first before adding more. Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it! Mexican hot dogs with pineapple salsa and chipotle mayonnaise from Lisa Fain the Homesick Texan
