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Chili makes enough to top up to 20 dogs Ingredients:
  •   ½ pound diced bacon
  •   1 large onion, chopped
  •   2 pounds lean ground beef
  •   4 garlic cloves, minced
  •   1 (16-oz) can of tomato sauce
  •   1 cup beef broth
  •   2 tablespoons molasses
  •   2 tablespoons sweet paprika
  •   1 tablespoon ground cumin
  •   1 tablespoon chili powder
  •   1 teaspoon cayenne pepper
  •   1 teaspoon salt
  •   Grilled hot dogs
  •   Village Hearth buns
  •   Sliced green onions
  •   Finely shredded cheddar cheese
  •   Sour cream
  •   Shredded cheddar (or jack) cheese, for garnish
Directions: Fry bacon over medium heat until it begins to get crispy, add the chopped onions  and stir often. Fry until they begin to brown. Add in the ground beef  and garlic, mixing well. Cook until the beef is browned. Once the beef is well browned, add the tomato sauce, beef broth and molasses. Add all the spices and stir well. Let the chili cook on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth if the chili gets too dry. Grill your hot dogs over medium heat until they get a light char, place in Village Hearth bun, top with as much chili, cheese, onions and sour cream as you’€™d like.