Chili Dogs Food

SLOW-COOKER CHILI DOGS

Steps:

• Place franks in slow cooker; top with chili. Cover with lid.
• Cook on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.
• Fill buns with franks; top with chili, cheese and onions.

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 DOG RECIPE

Steps:

• Prepare grill for direct cooking with targeted temperature of 450 degrees F.
• Over medium heat in a 3 quart dutch oven, add olive oil and diced onions. Saute over medium heat for 6 - 8 minutes or until soft. Adjust heat as needed to soften, but not caramelize the onions.
• Add garlic and stir for 1 minute.
• Add ground beef, salt and pepper. Turn up heat until you hear the beef searing and stir. Stir and cook until the meat browns, approximately 6 minutes. If there is a lot of liquid from the fat rendering, drain it out of the pan without loosing the mixture.
• Add the tomato sauce, paste, beer, Worcestershire, chili powder and mustard. Stir to incorporate and bring to a simmer. Continue at a simmer for 20 minutes to let the chili mixture thicken. Adjust heat as needed to keep a low simmer.
• As the chili simmers, place the hot dogs on the grill over direct heat. Because hot dogs are precooked, they will cook quickly. Cook the hot dogs 2-3 minutes and flip once. Continue grilling for 2 more minutes and remove from the grill.

SWEET CHILLI DOGS

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
• Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
• Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

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.

BEST CHILI DOG RECIPE

Steps:

• Preheat oven to 375
• Place olive oil in a large non-stick skillet or griddle over medium-high heat.
• Place hot dog buns, inside side down, on skillet just long enough to toast the buns.
• Place hot dog buns on a baking sheet with high sides or casserole dish. Sprinkle onions, cilantro, and desired amount of ketchup and mustard into each bun. Sprinkle with 1/2 cup cheese.
• Place a hot dog into each bun.
• Top the hot dogs and buns generously with chili and then top with the remaining 2 cups cheese.
• Cover with foil and bake for 30 minutes.
• To make them even toastier, you can remove foil and broil for another 3-4 minutes, being careful not to burn the buns.
• Allow to cool at least 5 minutes before serving.
• Enjoy!

TEXAS CHILI DOG

Steps:

• To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
• Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
• Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
• To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
• Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
• If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

CHILI DOGS

Steps:

• Heat grill on medium-high. Cook ground beef in medium skillet on medium, breaking up into tiny pieces.
• Stir in garlic, chili powder, and cinnamon; cook 1 minute. Add tomato sauce, yellow mustard, brown sugar, and Worcestershire sauce. Simmer until slightly thickened.
• Grill hot dogs and buns, spoon some chili on top and sprinkle with shredded Cheddar and chopped red onion.

OLD-FASHIONED CHILI DOGS

Steps:

• In a large skillet, combine ground beef and water; cook over high heat 5 to 7 minutes, or until meat is browned, stirring occasionally. Add tomato sauce, chili powder, garlic powder, onion powder, salt, and pepper; mix well.
• Bring to a boil then reduce heat to low and simmer 15 to 20 minutes, or until liquid has cooked down, stirring occasionally.
• Cook hot dogs in a pot of boiling water 3 to 5 minutes, or until heated through. Place in rolls and top with chili sauce. Sprinkle with onion and Cheddar cheese, and serve immediately.

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 DOGS

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add 1 chopped onion and 2 chopped garlic cloves and cook, stirring, until soft and translucent, about 5 minutes. Add 1 pound ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes.
• Stir in 2 1/2 cups ketchup, 1 teaspoon chili powder and 2 tablespoons yellow mustard and simmer until thickened, about 15 minutes. Season with salt and pepper.
• Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns and top with the chili and shredded cheddar.