Ingredients
| For Franks | |
|---|---|
| 8 | beef franks |
| 8 | hot dog buns, split |
| 1 | (15-ounce) can HORMEL® Chili No Beans, heated |
| 1 | (7.5-ounce) package WHOLLY® Guacamole Spicy |
| 8 | strips HORMEL® BLACK LABEL® bacon, chopped and crisply cooked |
| 1½ | cups chimichurri sauce (recipe follows) |
| Chopped chives | |
| Chopped cilantro | |
| Lime wedges |
| Chimichurri Sauce | |
|---|---|
| ½ | cup chopped parsley |
| 3 | tablespoons red wine vinegar |
| 3 | cloves garlic |
| 2 | tablespoons fresh oregano leaves |
| 2 | teaspoons crushed red pepper |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| ½ | cup olive oil |
Directions
For the For Franks
Cook franks according to package directions.
Place franks in buns; spoon hot chili over franks. Cut chili dogs in half. Top each with guacamole, bacon, chimichurri sauce, chives and cilantro. Serve with lime wedges.
For the Chimichurri Sauce
In bowl of food processor, add parsley, red wine vinegar, garlic, oregano leaves, red pepper, sale and pepper. Pulse to chop. With processor running, drizzle 1/2 cup olive oil until combined.
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