BANDITO CHILI DOGS
These deluxe chili dogs are a surefire hit at family functions and tailgates. Adults and children alike love the cheesy chili sauce, and the toppings are fun! -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.
Nutrition Facts : Calories 450 calories, Fat 23g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1442mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
SLOW COOKER BANDITO CHILI DOGS
Chili dogs with a hint of Tex-Mex. Green chiles, cheese soup, and beanless chili are cooked in the crock pot with hot dogs. Serve on buns along with chopped onion, shredded cheese, and corn chips.
Time 2h10m
Yield 10
Number Of Ingredients 8
Steps:
- Place the hot dogs in the bottom of a crock pot. Combine the chili, cheese soup, and green chiles in a bowl. Mix well. Pour over the hot dogs. Cover the crock pot and cook on low heat for 2-3 hours or until the hot dogs and chili are heated through. Using tongs, place a hot dog on each bun. Top with a heaping spoonful of the chili, a sprinkling of onions, corn chips, and cheese. Serve immediately.
Nutrition Facts :
BANDITO CHILI DOGS
I got this recipe for TOH's Quick Cooking magazine. My DH and his buddies just absolutely raved about these. They were devoured!!
Provided by ratherbeswimmin
Categories Pork
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place hot dogs in a slow cooker.
- In a bowl, combine the chili, soup, and green chilies; pour over hot dogs.
- Cover and cook on low for 4-5 hours.
- Serve hot dogs in buns; top with chili mixture, onion, corn chips, and cheese.
Nutrition Facts : Calories 461.9, Fat 27.6, SaturatedFat 11.7, Cholesterol 60.9, Sodium 1338.2, Carbohydrate 33, Fiber 1.5, Sugar 5.5, Protein 20.1
BANDITO CHILI DOGS THE INEXPENSIVE WAY
This is a hamemade recipe of mine that the kids wanted. They wanted chili dogs, and I had to come with an idea, with that I came up with this recipe, that they especially enjoyed. Hope you enjoy.
Provided by weekend cooker
Categories < 4 Hours
Time 3h10m
Yield 10 chili dogs, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place hot dogs in a slow cooker.
- Combine chili, soup, and green chiles, and pour over hot dogs.
- Cover, and cook oin low for 3- 3 1/2 hours.
- Serve hot dogs in buns, and top with chili mixture, onion, corn chips, and cheese.
Nutrition Facts : Calories 457.5, Fat 26.3, SaturatedFat 11.8, Cholesterol 57.6, Sodium 1454.7, Carbohydrate 38.1, Fiber 5.3, Sugar 6.5, Protein 18.5
CROCK POT CHILI DOGS
Have napkins handy! My family prefers the chili without beans because it stays on the hot dogs better.
Provided by Lausanne
Categories < 4 Hours
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine everything except the cheese in a slow cooker.
- Cook on Low for 5-10 hours or on High 2-3 hours. Add the cheese right before serving and allow it to melt slightly.
- Place hot dogs on buns.
- Spoon the sauce over.
DETROIT CHILI DOGS
Here's our take on the best of the (3) biggest Detroit Chili Dogs: Lafayette, Onassis, and National. We used every ingredient common to all three recipes, and then carefully picked the rest of the ingredients based on (3) months of research and from what we remember as being the best of all three. Purists will NOT include the beans. That's fine. And they may not agree with all the ingredients we used. That's fine too. That what this is all about. People have been trying for years to recreate the best of the Detroit-style Coney chili(s), and we think we came VERY close. Feel free to tweak the recipe as you see fit, and if you think yours comes out better, then by all means let me know!!
Provided by ckensington
Categories Beef Organ Meats
Time 4h
Yield 100 serving(s)
Number Of Ingredients 24
Steps:
- Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
- 1. Render 1 ½ cup of beef suet.
- 2. Prepare and finely grind beef heart in food processor.
- 3. Finely regrind ground round in food processor.
- Cool and refrigerate rendered suet and reground beef (heart and round).
- On preparation day:.
- Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
- In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
- We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
- Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
- Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
- Now it's time to add the spices.
- NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
- Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
- Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
- Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
- Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
- At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
- Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
- Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
- ENJOY!
- *****************************.
- As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
- As before, some prep can be done the evening before.
- Directions:.
- Cover dried beans with enough water to cover by 2", and allow to soak overnight.
- Drain the soaking liquids. Rinse beans twice with fresh water.
- Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
- Turn off beans, and allow to cool.
- Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
- Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
- Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
- ENJOY!
FRITO PIE CHILI DOGS
Frito Pie ingredients on top of a hot dog! Can life get any better? I submit it cannot! These are great for the a Super Bowl party, BBQ or just a random act of gluttony There are only a few ingredients involved to make this recipe. Hot dogs are topped with chili, cheese and Frito corn chips (We're gonna throw on some onions and call it health food).
Provided by Kana K.
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat outdoor grill to medium high heat. Add the hot dogs and cook until slightly charred and heated through.
- Toast the buns by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted. Spread buns lightly with sour cream if using.
- In a medium sauce pan heat the chili over medium-high heat until hot.
- Add the hot dogs to the buns. Top with chili, shredded cheese (use restraint). If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees on a baking sheet until the cheese has melted. Top with Fritos & onions.
Nutrition Facts : Calories 836.4, Fat 48.8, SaturatedFat 19.9, Cholesterol 91.1, Sodium 2226.6, Carbohydrate 68.2, Fiber 7.3, Sugar 10, Protein 32.2
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