CHILI DOGS
Steps:
- Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
- While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
- amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
- Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.
CHICAGO DOGS
Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours-it gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
- Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.
CHICAGO HOT DOGS
Don't travel to the Windy City for this classic Chicago-style Hot Dog-it has all of the required components: an all-beef hot dog, yellow mustard, sweet pickle relish, tomatoes, onions, dill pickles, sport peppers, and celery salt.
Provided by Liz Tarpy
Categories Dinner
Time 18m
Number Of Ingredients 9
Steps:
- Prepare the grill: Heat a charcoal or gas grill to medium heat, 350°F. You should be able to hold your hand over the grill for about 3 seconds before it's too hot.
Nutrition Facts : Calories 419 kcal, Carbohydrate 66 g, Cholesterol 14 mg, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 1615 mg, Sugar 12 g, Fat 12 g, UnsaturatedFat 0 g
SHARON'S AWESOME CHICAGO CHILI
Every time I make this chili, people beg for the recipe. My husband wants this made at least once a month. It is delicious topped with shredded Cheddar cheese and sour cream.
Provided by Sharon Boswell
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h15m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
- Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, hot sauce, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 41.4 g, Cholesterol 55.2 mg, Fat 11.5 g, Fiber 12.2 g, Protein 26.3 g, SaturatedFat 4.2 g, Sodium 889.6 mg, Sugar 10.6 g
CHILI DOGS
I got the recipe for the hearty sauce more than 20 years ago from an aunt who lived in Chicago. We love it at home or on a picnic.-Linda Rainey, Monahans, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving., Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1184mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein.
CHICAGO-STYLE HOT DOG
The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!
Provided by elsaw
Categories 100+ Everyday Cooking Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!
Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g
CHICAGO-STYLE HOT DOGS
A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Simmer frankfurters in beer or water for approximately 10 minutes.
- Warm buns in microwave, until slightly warm and soft.
- To assemble hot dogs, place frank in each bun.
- Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
- Sprinkle with celery and poppy seeds.
- Serve.
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