Elevated Chili Dogs With Homemade Cornbread Buns Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
1 hour, 20 minutes
Servings:
10 Servings
Ingredients
  • 3 ¼ cups bread flour
  • 1 cup yellow cornmeal
  • 1 ½ teaspoons salt
  • 2 ¼ teaspoons instant yeast
  • 4 tablespoons melted butter
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 tablespoons olive oil
  • 1 pound ground bison
  • 1 cup finely diced yellow onion
  • 1 tablespoon minced garlic
  • 1 (8-ounce) can tomato sauce
  • 1 cup beef broth
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups neutral oil, such as canola
  • 2 large shallots, very thinly sliced
  • 10 beef hot dogs, boiled or seared
Directions
  1. Begin the hot dog buns: Combine the flour, cornmeal, salt, instant yeast, melted butter, sugar, eggs, and 1 cup warm water in a bowl. Bring together with a spatula, then knead until dough is a smooth, elastic ball, about 8 minutes.
  2. Oil a large bowl, place the dough in the bowl, and cover tightly with plastic wrap. Proof in a warm location for 90 minutes, until doubled in size.
  3. Stretch the dough into a flat ½-inch thick rectangle. Divide the dough into 10 (4-ounce) pieces.
  4. Gently knead each dough piece into a ball.
  5. Roll the ball out to about 5 inches long (a little bit smaller than a hot dog). Tightly roll the dough into a cylinder, then pinch in the sides to seal.
  6. Place each bun on a parchment-lined sheet tray, about 2 inches apart from one another.
  7. Cover tightly with plastic wrap and proof for 45 minutes, until doubled in size.
  8. Preheat the oven to 375 F.
  9. Bake the buns for 20 minutes, until golden and fluffy. Remove from the oven and let cool.
  10. In the meantime, make the chili. Heat olive oil in a Dutch oven over medium heat.
  11. Add the bison and crumble while browning, about 4 minutes.
  12. Add the onion and garlic and soften until aromatic, about 2-3 minutes.
  13. Add the tomato sauce, beef broth, chili powder, salt, and pepper. Bring to a simmer and use a potato masher to mash the mixture into a fine paste.
  14. Cook for 1 hour, adding beef broth or water as needed if the mixture gets too dry or thick. The chili should be fine but not watery.
  15. While the buns are cooking, fry the onions for topping. Heat canola oil in a cast iron skillet over medium heat to 350 F.
  16. Once hot, add the sliced shallots and fry until just barely golden, about 8 minutes.
  17. Remove shallots from the oil using a slotted spoon or spatula and spread them across a paper-towel lined sheet tray to drain completely.
  18. To assemble the hot dogs, slice the buns in half and add the cooked hot dogs. Top with the prepared chili, then garnish with crispy shallots.