Ingredients
- 2 lb ground beef
- 1 large or 2 medium onions, diced
- 2 green bell peppers, diced
- 2 cloves garlic, minced
- 1 jar 2 Sisters’ Salsa Jalapeno
- 2 cans tomato sauce
- 1 cup (approx.) beef broth
- 6 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1 tsp oregano
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- Optional: ½ tsp. red pepper to add more heat
Instructions
- 1. In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it into crumbles. Add diced onion and bell pepper; cook until softened (about 4–5 minutes). Add garlic and cook another 30 seconds until fragrant. Drain excess fat.
- 2. Stir in tomato sauce, broth and jar of 2 Sisters’ Salsa. Let simmer on medium-low heat for 10 minutes.
- 3. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and broth. Bring up heat to medium heat and simmer for 30 minutes. Stirring occasionally.
- 4. Taste for salt, heat. Add more salt, pepper, or more spice to preferred heat.
- 5. Assemble your hot dog as preferred. **Suggestion using Gambino pistollettes for hot dog buns instead of regular.
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