Step 1

Make the guajillo chili puree:

Step 2

Toast peppers in a hot pan until fragrant. Remove to a bowl, pour hot water over the chiles and soak for 20 minutes.

Step 3

Clean out seeds and stems, then cut up chiles.

Step 4

In a pan with 1 tablespoon of the olive oil, sweat the shallot and garlic until tender.

Step 5

Add chiles and its liquid, and cook until tender.

Step 6

Transfer the mixture to a blender and process until smooth, while slowly streaming in the remaining oil.

Step 7

Make the Texas chili:

Step 8

Season the beef with salt and pepper.

Step 9

In a large pot or rondeau over medium-high heat, sear the beef to brown on all sides. Remove beef from pan and set aside.

Step 10

Over medium heat, add the onion and garlic to pan, and cook until the onion become translucent and fragrant.

Step 11

Add the tomato paste and cook until a layer of fond (drippings) forms on the base of the pan. Deglaze with water, add the guajillo puree and mix together.

Step 12

Once the guajillo is mixed in, add the beef back into the pot and pour in enough chicken stock to just cover.

Step 13

Cover and braise until tender. Once beef is tender, remove from liquid.

Step 14

Return the base liquid to a burner and bring to simmer. Reduce liquid until about 3 quarters remain.

Step 15

Return beef back to the base, season with lime zest, juice and chopped cilantro. Season with salt to taste.

Step 16

Grill and assemble the Coney dogs:

Step 17

Cook hot dogs on a grill or griddle until warm inside.

Step 18

Toast the buns on grill.

Step 19

In saucepot, warm up Texas chili.

Step 20

Place hot dog in bun then cover with chili and serve.