Coffee-Braised Chili Dogs

Coffee-Braised Chili Dogs

Serves: 4 | Prep: 15 min | Cook: 45 min

Ingredients

Coffee Chili:

• 1 lb ground beef (80/20)
• 1 cup brewed Balthazar (strong, 2x concentrate)
• 1 can (14 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt & pepper to taste

Assembly:

• 4 all-beef hot dogs
• 4 brioche hot dog buns
• Shredded cheddar cheese
• Diced white onion
• Yellow mustard

Green Tea Cold Slaw (optional topping):

• 2 cups shredded cabbage
• 2 tbsp mayo
• 1 tbsp brewed Sencha Green tea (cooled, used as dressing base)
• 1 tsp apple cider vinegar
• Pinch of sugar, salt & pepper

Instructions

1. Make the coffee chili — Brown ground beef in a heavy pot over medium-high heat. Drain excess fat. Add onion and garlic, cook 3 minutes until softened.
2. Build the base — Stir in tomato paste, chili powder, cumin, paprika, and cayenne. Cook 1 minute to bloom the spices.
3. Add liquids — Pour in the brewed Balthazar and crushed tomatoes. The coffee deepens the chili's richness and adds a subtle bitterness that balances the heat.
4. Simmer — Add beans, reduce heat to low, and simmer uncovered for 30–35 minutes until thickened. Season with salt and pepper.
5. Sencha Green Tea slaw — Whisk cooled Sencha Green tea with mayo, vinegar, sugar, salt, and pepper. Toss with cabbage. Chill until serving.
6. Grill the dogs — Cook hot dogs on a grill or cast iron until charred and snappy.
7. Assemble — Nestle dogs in buns, ladle coffee chili generously on top, finish with cheddar, onion, mustard, and Sencha Green tea slaw.