BRIGHT LEAF CHILI RECIPES

Steps:

• To make the slaw: Whisk together vinegar, 1/3 cup sugar, vinegar, mayonnaise, celery seeds, and black pepper in small bowl. Set aside. Place cabbage in a large bowl, sprinkle with remaining 2/3 cup sugar and salt, and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer cabbage to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over cabbage and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
• To make the chili: Place chilies in a small saucepan and add in 2 cups chicken stock. Bring to a boil over high heat, then reduce to a simmer and cook until chiles are completely softened, about 15 minutes. Using an immersion blender or upright blender, blend soaked chiles until smooth. Set aside.
• Melt butter over medium-high heat in large saucepan or Dutch oven. When foaming subsides, add in onions and cook, stirring frequently, until softened, about 6 minutes. Add in garlic, cumin, coriander, oregano, tomato paste, and sugar and cook until fragrant, about 1 minute. Add in remaining 2 cups chicken stock and scrape up any browned bits from bottom of pan with a wooden spoon. Add in beef and whisk until completely broken down and mixture is homogeneous. Add in pureed chiles and bring to a boil. Reduce heat to low, cover with lid slightly ajar, and simmer until thickened, about 1 hour and 15 minutes.
• Combine masa harina and 2 tablespoons water in a small bowl and mix until combined. Add masa mixture, fish sauce (if using), and hot sauce to chili and stir to combine. Increase heat to medium-high, bring to a boil, and cook until thickened, about 2 minutes. Season with salt and pepper to taste.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place hot dogs on grill and cook until lightly charred and heated throughout, 3-5 minutes. Place buns on grill and cook until lightly toasted, about 30 seconds. Place hot dogs in buns and top with hot chili, coleslaw, and yellow mustard. Serve immediately.

Steps:

• To make the slaw: Whisk together vinegar, 1/3 cup sugar, vinegar, mayonnaise, celery seeds, and black pepper in small bowl. Set aside. Place cabbage in a large bowl, sprinkle with remaining 2/3 cup sugar and salt, and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water. Transfer cabbage to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl. Pour dressing over cabbage and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
• To make the chili: Place chilies in a small saucepan and add in 2 cups chicken stock. Bring to a boil over high heat, then reduce to a simmer and cook until chiles are completely softened, about 15 minutes. Using an immersion blender or upright blender, blend soaked chiles until smooth. Set aside.
• Melt butter over medium-high heat in large saucepan or Dutch oven. When foaming subsides, add in onions and cook, stirring frequently, until softened, about 6 minutes. Add in garlic, cumin, coriander, oregano, tomato paste, and sugar and cook until fragrant, about 1 minute. Add in remaining 2 cups chicken stock and scrape up any browned bits from bottom of pan with a wooden spoon. Add in beef and whisk until completely broken down and mixture is homogeneous. Add in pureed chiles and bring to a boil. Reduce heat to low, cover with lid slightly ajar, and simmer until thickened, about 1 hour and 15 minutes.
• Combine masa harina and 2 tablespoons water in a small bowl and mix until combined. Add masa mixture, fish sauce (if using), and hot sauce to chili and stir to combine. Increase heat to medium-high, bring to a boil, and cook until thickened, about 2 minutes. Season with salt and pepper to taste.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place hot dogs on grill and cook until lightly charred and heated throughout, 3-5 minutes. Place buns on grill and cook until lightly toasted, about 30 seconds. Place hot dogs in buns and top with hot chili, coleslaw, and yellow mustard. Serve immediately.