Sunday, December 21, 2008

solstice dog

Scientists define winter solstice as "the very moment at which the sun's position in the sky is at the greatest angular distance from the side opposite of the equatorial plane in the observer's given hemisphere." What?? All I know is that it's really dark and, at these northern Scandinavian latitudes, I'm watching the sun set at 3pm, sleeping approximately 20 hours a day, and not getting any work done. Bleh. Is there any respite in sight from this perpetual night? (Sidenote: hey, that rhymes!)

The ravenous editor of felix's daily starfish and waffles gets ready to gorge on a Five Alarm Ox-Chili Chorizo Dog. Lund, Sweden. (2008). And, in case you were wondering, no, the editor has not grown antlers. His ears are merely cold from the winter weather and he's using IKEA finger puppets as ear-warmers. (I will admit, however, he does look a bit like a reindeer).

One plus from all of the dark: it is causing me to eat more. And really, in the dead of winter, who doesn't enjoy relishing in a little gluttony? I think we all know the answer to that question.

Lucky for you, because starfish and waffles is now primarily a service website devoted to all matters philanthropic, we're going to kindly share another recipe from the dingobear kitchen in order to aid and abet your very own insatiable taste for overeating on this shortest day of the year. As the Scandies here say: hurra!

But bear in mind that this recipe isn't just any recipe. Our original Five Alarm Ox-Chili Chorizo Dogs have been carefully chef-ed (note: two syllables in the word "chef-ed") to combat the harsh conditions symptomatic of the winter solstice. Comfort food? Yes. Delicious? Yes. Heart healthy? HAHAHAHAHA! Good one. Sounds like you need an ox-chili chorizo dog, wise guy.

Five Alarm Ox-Chili Chorizo Dogs (Winter Solstice Edition)
2 teaspoons extra virgin olive oil
1 tablespoon chili powder
sea salt to taste
oregano to taste
1 large yellow onion, chopped
1 medium red bell pepper, diced
500g lean ground ox (if ox is unavailable, ground beef is also acceptable - I guess.)
500g can of crushed tomatoes
400g can of organic baked beans
4 chorizo smokies
4 crusty kaiser rolls

Heat the olive oil in a large stockpot over medium-high heat. Add the onions and sweat them by adding several dashes of sea salt. Toss with a wooden spoon (can't in good conscience make real chili without using a wooden spoon) until the onions become coated with olive oil and start to become aromatic. Next, add in the ground ox. Cook and stir until the meat is no longer pink.

Stir in the beans, tomatoes, and red pepper. Season with chili powder and oregano. Bring your hot, hot, chili pot to a boil. Reduce heat, cover, and simmer for 45 minutes. Mmmmm.

While the chili is simmering, in a separate pot, bring water to a boil over high heat and add the chorizo smokies. Turn the heat down to medium and simmer the dogs for 15 minutes or until they split, whichever comes first.

Serve the dogs inside fresh kaiser rolls and top with chili. Eat, enjoy, and then do it all over again!

For more original recipes from the dingobear kitchen, please refer to the corresponding section on the left sidebar of this webpage.


  1. Um, YUM? Eat more, sleep more. Sound perfect to me. Who needs daylight?

    I like the editors ear warmers. He's got mad style.

  2. I certainly can't stop sleeping here. Gah! And I can't even wake up with a chili dog, being veg... WOE!

  3. Soho ... Yes, yum! :-) And I agree, the editor definitely has mad style.

    Amanda ... Hmmm, that's quite dilemma there. We'll see what we can come up with from the dingobear kitchen so as not to leave you veggies out in the dark (so to speak) of this joyous, seasonal gluttony. Please, stay tuned!