Homemade Organic Chicago Dog Skillet Meal

I was inspired to create this recipe from Betty Crocker.

Here’s What You’ll Need:

  • 4 organic hot dogs, sliced (double check that they’re made without synthetic additives)
  • 1 Tbsp. home rendered lard or home rendered tallow
  • 2-1/2¬†cups Homemade Organic Beef Stock OR Homemade Organic Pork Stock
  • 2 cups organic short pasta (such as organic pipe rigate)
  • 1 cup organic whole milk
  • 1 cup organic shredded cheddar cheese
  • 1 tsp. Homemade Organic Chili Powder
  • 1 tsp. Real Salt
  • 1/2 cup diced organic yellow onion
  • 2 Tbsp. minced organic pepperoncini
  • 2 Tbsp. minced organic sweet pickles OR 2 Tbsp. organic sweet relish
  • 3 Tbsp. organic unbleached flour
  • 3 Tbsp. organic pasture butter

Here’s How I do it:

  1. Heat a deep skillet over medium-high heat.
  2. Add the lard or tallow and allow to get warm and bubbly.
  3. Saute the hot dog slices until lightly golden brown on each side; Remove from heat and set aside.
  4. Add the onions and saute for 5 minutes, or until translucent.
  5. Pour the stock into the skillet and bring to a boil.
  6. Add the pasta and allow to boil once more.
  7. Once boiling, reduce heat to a simmer.
  8. Season with salt, pepper, pepperoncini and sweet pickles/relish.
  9. Cook for about 12 minutes or until the noodles are al dente.
  10. Add the hot dog slices back into the skillet.
  11. Once the hot dog slices are warmed through, add the shredded cheese and blend thoroughly into the mixture.
  12. Add the roux and blend thoroughly into the mixture.
  13. Enjoy!