- One 8-ounce jar roasted red bell peppers
- One 12-ounce jar sweet cherry peppers
- 1/4 cup plus 2 teaspoons vegetable oil
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1 tablespoon minced garlic
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 tablespoon onion powder
- 1 tablespoon sweet paprika
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 1/2 cups chicken stock or packaged low-sodium chicken broth
- 8 extra-long hot dogs
- 8 long hot dog buns, sliced open
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely chopped red onion, for garnish
- Strain the roasted bell peppers and discard all but 2 tablespoons of the liquid. Add the peppers and liquid to a blender, along with 8 of the cherry peppers and 1/4 cup of the liquid from the cherry pepper jar. Process until thoroughly pureed. Transfer to a bowl and set aside.
- Heat the vegetable oil in an 8-quart stockpot over medium-high heat. Add the flour and begin whisking immediately. Switch to a wooden spoon and cook, stirring continuously, until the roux has reached a deep brown color and smells nutty, about 5 minutes. Add the onion, celery, and garlic and cook until fragrant, about 2 minutes. Add the beef, chili powder, onion powder, paprika, coriander, cumin, garlic powder, and salt and cook, stirring, until the beef is cooked through, about 4 minutes. Add the pureed peppers and the chicken stock, and stir well to combine. Bring to a simmer and continue to cook, stirring occasionally, until the flavors come together and the chili has thickened, about 30 minutes.
- Position an oven rack in the center and preheat the oven to 350°F.
- Heat a grill pan over medium-high heat (if you don’t have one, a nonstick sauté pan will suffice). Using a knife, make two diagonal slits on each side of the hot dogs. In batches, cook the hot dogs in the grill pan until they are blistered and hatch marks appear, about 3 minutes per side. Nestle a hot dog in each of the buns and place them on a parchment-lined baking sheet. Ladle enough chili over the hot dogs to cover them, and then sprinkle 2 tablespoons of the cheese over each.
- Warm the hot dogs in the oven until the cheese has melted and the bread is lightly toasted, about 5 minutes. Remove from the oven, garnish with the chopped red onion, and serve immediately.
- Note: Any leftover chili will keep, covered and refrigerated, for up to 1 week.