Coney Island Chili Dog

Finely chop the Onions (2) and set aside half for hotdog topping.

In a pan, add Vegetable Oil (1 Tbsp) and brown the 93/7 Lean Ground Beef (1 lb) with half of the onions and all of the Garlic (2 cloves) . Cook on medium heat for about 5 minutes.

When the meat has browned, mix in Chili Powder (2 Tbsp) and Ground Cumin (1 Tbsp) . Cook for an additional 3 minutes.

Add Tomato Paste (1 can) , Water (1 cup) , Salt (to taste) , Yellow Mustard (1 Tbsp) , Brown Sugar (2 tsp) , and Worcestershire Sauce (1 Tbsp) . Simmer for 5 minutes and set aside for later.

Prepare a steamer, and steam the Beef Hot Dogs (6) for 4 minutes.

Place the Hot Dog Buns (6) on top of the dogs and steam them for 1 minute.

Assemble the chili dog by placing a dog in the bun, top with chili, Yellow Mustard (to taste) and some raw finely chopped onions.