- [Adam] Hey there everyone. Welcome back to Adam's Kitchen. So today we're going to
be making a chili dog. Now, chili dogs are
one of my favorite ways to enjoy a hot dog, just
because you can pile lots of chili on it, lots of cheese, and maybe some spicy peppers. It's just great. So let's get started
by putting together all of our ingredients. As to be expected, we have
chili, we have hot dogs, and we have buns. We could also add ketchup,
mustard if you'd like. Some shredded cheese, of course, some fresh chopped onions
and jalapeno peppers. So this is all you basically need to make a delicious chili dog. You can add other things if you like. So I'm gonna start by
hand frying the chili dog or the hot dog, I should say. And you can cook them different ways. Some people boil them,
some people bake them, I don't know why, but
some people grill them which is great. But I was a little bit pressed
for time, and I was trying to make something for my lunch today. And trying to get these guys
to function and work together for the cameras isn't
working out too well. But as you can see in the pan,
it's becoming nice and crispy on the outside because in the pan I didn't add any kinda liquid. No oil, no butter, no water, nothing. And it's because the hot
dogs, these are actually I think these are bratwurst. They have a nut, they
have a lot of fat and oil in them as it is. So those are kind of, they're kind of frying themselves as it were. So I'd let 'em cook around
in the pan a little bit try to get them in the
center as much as possible for the best camera view. But of course they're not working. But hey, I discovered a new technique. I pressed together and I pushed down. They'll self rotate. There you go. And I can learn something new every day. Okay, so now that they've
cooked for a little while I'm gonna get all that
juice, all that grease, all that flavor off the pan. And what I usually do, I just
add like a couple tablespoons of water just to deglaze
the pan as it were. Move this around, get all that
juice off, off of the pan. As you see the water's
turned a little bit brown because that's the flavor we're getting. And again, with just a little bit of that magic technique I
just learned and give them take 'em for a spin around the pan. Get all that juice out. And as you notice, the hot dogs are still
pretty crispy on the the skin is nice and crispy. That's what I'm going for. Alright, now those are
pretty much good to go. So I'm gonna take those
out and I'm going to start to toast the buns and try to get all of that flavor into the, from
the hot dogs into the bun. So I'll take the bun kind of absorb all that
juice, all that flavor and put that one in there. And again, no fat, no oils, no butter, just the grease from the hot dogs. And I'm gonna turn up the heat
a little bit to toast them but not too much because
we don't want to burn them and just keep an eye on them. And the reason why
we're toasting the buns, you don't have to do this,
but the reason why I do it is because if you toast
the bread when it goes to add the chili the sauce or the water from the chili isn't gonna
make your bun all soggy. And those look great. Nice and toasty. Alright, let's come on
to the exciting part. Assembling the chili dog. So the bun, hot dog. And let's see if I can do this professionally
like they do on TV. Well, looking good so far. Oh yeah, take a picture of that. (bright music) Alright, so you do the
same thing with the ketchup but this almost out of ketchup so it's a little bit more
difficult to squeeze in. Not bad considering. Now if you don't like hot dogs with mustard and ketchup, that's fine. Feel free to add whatever you want. And the pickled jalapeno peppers I put on, I chopped them up first to make 'em a little bit more spreadable so there's more spice in every bite. And it seems like with a chili dog everything seems to be chopped up. And here's the chili. And as you can see, the
chili is not as watery as when we were in the last
video, the last recipe. And to do that, I took the
chili I was going to use for this chili dog, and
I cooked it in a pan to kind of evaporate the excess water. So now just kind of try,
try to pile it on top. Feel free to add as much or
as little chili as you like. Some people like a more messy chili dog. Some people like it a little bit more controllable chili dog. I try to see what I could get away with. That's looking pretty good. And of course, with a
chili dog without cheese. Melted cheese would go
pretty well with this too. And to top it off some
freshly chopped onion for it to give a little bit of a crunchy texture to the chili dog. And there you have it, one chili dog. And using the red, white, and blue because it was recently 4th of July. But I don't think the plate that I used really matches the scenario, but it was the nicest plate I had that wasn't needing of washing. And let's give it a taste test. My favorite part. (bright music) Oh, not too bad with the spillage. And that was really tasty actually it's much better
than I thought it would be. It must be the hot dog that I use is a smoked cherry smoked hot dog. Alright, so there we
have a classic chili dog. I hope you've enjoyed and I
hope you give it a try yourself at your next barbecue party. And as always, thanks for watching. And if you give it a try yourself, please share in the comment
section below how it came out, what kind of ingredients
or toppings you used. And as always, when you are cooking try to keep it simple and fun. See you next week.
