Chili Dog Burrito Food

CHILI DOGS

Steps:

• Add the ground beef to a small pot over medium heat. Let it cook until you see some fat in the pan then add the onion and garlic. Continue to cook until the meat is no longer pink and the onion is soft, about 5 minutes.
• Add the honey and chili powder to the pot and stir well. Let it cook for 2-3 minutes to caramelize the honey then add the diced tomatoes, salt, and pepper. Let the chili simmer on low heat while you prepare the dogs and buns.
• Cook the hot dogs and warm the buns over a fire, on a grill, or in a pan on your stove. When they're ready, put a hot dog in each bun and top with ¼ cup of the chili, 2 tablespoons of shredded cheddar, and some green onions. (See notes)

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.

CHILI DOG CASSEROLE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
• Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

BACON CHILI BURRITO DOGS

Steps:

• Place all ingredients on a flour tortilla in the order listed.
• Begin rolling-up tightly, folding top and bottom in and over the ingredients to form a sealed envelope.

CHIPOTLE CHILI DOGS

Steps:

• Combine ground chuck, diced onion, minced chipotle chili peppers, and garlic in a saucepan. Cook over medium heat until beef is browned and crumbly, about 5 minutes. Drain.
• Return beef mixture to saucepan; stir in tomato sauce and chili powder. Bring to a boil, reduce heat, and simmer 15 minutes, stirring occasionally.
• Cook hot dogs according to package directions.
• Butter hot dog buns and toast in a toaster oven, about 2 minutes. Place cooked hot dogs in the prepared buns. Spoon chili over hot dogs. Top with Cheddar cheese and onions. Serve immediately.

BANDITO CHILI DOGS

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.