Beefy Chili Dogs Food

CHILI DOG CHILI

Steps:

• Bring water to a boil in a large pot. Add beef and boil for 30 minutes stirring occasionally. Drain beef.
• Add remaining ingredients to beef and simmer for 30 minutes.
• Serve over hot dogs with yellow mustard and onions.

BEEFY BEEF CHILI

Steps:

• In a 6 quart stock pot over medium-high heat, brown the ground beef with the onion until no longer pink. Drain grease from the pan, and stir in the chili beans, tomato juice, and beef stew. Season with chili powder, salt, and pepper to taste. Cook over medium heat until simmering. Serve hot.

BEEFY CHILI DOGS

Steps:

• For chili, in a large skillet, cook beef over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Transfer beef to a food processor; pulse until finely chopped., Return beef to skillet; stir in seasonings and ketchup. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes to allow flavors to blend, stirring occasionally. , Meanwhile, cook hot dogs according to package directions. Serve in buns with chili. If desired, top with cheese and onion. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CINCINNATI CHILI

Steps:

• Set the instant pot to sauté function and add the olive oil. Stir in the chopped onions and cook, stirring for 4-5 minutes until the onions are softened and slightly translucent.
• Add the tomato paste and stir well to combine. Cook the tomato paste for 1-2 minutes until very fragrant, then add the tomato sauce.
• Add the chili powder, cumin, garlic powder, cinnamon, allspice, cayenne pepper, cloves, sugar and salt cook and stir one to two minutes until very fragrant.
• Add the consumé or stock and water and mix well to combine.
• Add the ground beef and break apart with the back of a wooden spoon. When the beef is evenly combined, stir in the worcestershire sauce and add the bay leaf.
• Seal the pressure cooker and bring to high pressure. Cook for 30 minutes on high pressure, then let the pressure reduce naturally. Let the chili cool to room temperature, cover and refrigerate several hours or overnight so that the fat layer on top solidifies.
• Once the fat has hardened, remove it with a fork or spoon and discard. Transfer the chili to a large pot and simmer for 20-30 minutes with the lid askew to thicken the sauce.
• Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
• In a skillet, heat the olive oil over medium to medium high heat and stir in the chopped onions. Cook for 4-5 minutes until they're softened and translucent. Add the tomato paste and cook for 1-2 more minutes until well combined.
• Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant.
• Transfer the mixture to the slow cooker and add the consommé or stock, 3 cups of water, ground beef, worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it's evenly combined with the liquids.
• Set the slow cooker to low and cook for 4-6 hours until saucy and fragrant. If it needs to thicken, place the lid slightly askew on the top so allow steam to escape and sauce to reduce.
• Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
• In a large dutch oven, heat the olive oil over medium to medium high heat and stir in the chopped onions. Cook for 4-5 minutes until they're softened and translucent. Add the tomato paste and cook for 1-2 more minutes until well combined.
• Add the tomato sauce to the mix along with the spices and simmer for a few minutes until fragrant. Add the consommé or stock, 3 cups of water, ground beef, worcestershire sauce and bay leaf. Break up the beef with the back of a spoon so it's evenly combined with the liquids.
• Bring the pot to a boil, then immediately reduce the heat to a simmer over medium low heat. Cover with the lid and slow cook for 2-3 hours, stirring occasionally so nothing sticks to the bottom of the Dutch oven.
• Stir in the apple cider vinegar and chocolate. Check for seasonings and adjust to taste.
• Put a cooked hot dog in a steamed bun and top with one, two, three or four of your favorite toppings listed above.
• Ladle Cincinnati chili over cooked spaghetti and add your favorite toppings, listed above.

COPYCAT A&W CHILI DOGS

Steps:

• Brown the ground chuck in a 2 quart saucepan, breaking meat into very small pieces.
• While cooking, lightly season meat with salt and pepper.
• Do not drain the fat.
• Add the tomato paste, water, sugar, yellow mustard, onion, chili powder, and Worcestershire sauce.
• Simmer for 30-45 minutes, uncovered, until it thickens. Stir occasionally. Keep warm until ready to serve.
• In a 2 quart saucepan, bring water to a rolling boil.
• Removing the saucepan from the heat, add frankfurter to the water. Cover and let sit about 10 minutes.
• Microwave hot dog roll for 10 seconds to warm.
• Serve each hot dog on a bun, topped with the chili sauce.