Chili Sauce For Hot Dogs And Burgers Food

CHILI SAUCE FOR HOT DOGS, FRIES AND HAMBURGERS

Steps:

• With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, cinnamon, parsley and cayenne pepper, black pepper and mix well.
• Simmer uncovered over low heat for 2 hours or until the mixture becomes thick and viscus. Stir often! Taste for seasoning and spice level; add more to suit your taste.
• Let cool and store in airtight containers in the freezer. This is also great served over spaghetti with extra sharp cheddar and fresh diced onions.

CHILI SAUCE FOR HOT DOGS AND BURGERS

Steps:

• In a saucepan, sauté the onions and garlic until soft.
• Add in ground beef, and sauté until browned.
• Add in all remaining ingredients (except bread crumbs) and vinegar.
• Bring to a boil, stirring occasionally, boil for 5 minutes.
• Add in bread crumbs and vinegar; mix to combine.
• Simmer for about 2 hours, stirring occasionally.

CHILI DOG BACON CHEESEBURGERS AND FIERY FRIES

Steps:

• Preheat broiler to high.
• Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
• While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
• While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
• Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

CHILI DOGS

Steps:

• Preheat the broiler.
• Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

CHILI ESSENTIALS: BURGER/HOTDOG MEAT SAUCE

Steps:

• PREP/PREPARE
• Grinding Your Own Meats I prefer to grind my own cuts of meat for several reasons: 1. The meat is not compressed into those plastic containers; it is nice and loose. 2. I can choose the type of grind that I require for the recipe. 3. If the grinding machine at the store is not perfectly clean, they might be grinding bacteria into the meat. In addition, if they just finished grinding pork, and they do not perfectly clean the machine, you might be getting a little pork with your beef. I maintain and thoroughly clean my machines, so I know exactly what I am getting, and as to the type of grind, most machines come with three dies (fine, medium, course), and for this recipe, course is the best. FYI: Course grind is sometimes referred to as "chili" grind.
• My favorite pot for doing chili recipes is a Dutch over; however, any good solid pot will work just fine.
• Bourbon & Paprika In the recipe ingredients, I said not to use smoked paprika. Do not get me wrong, I like smoked paprika; however, it does tend to take over a recipe. By using sweet or hot paprika, and a bit of bourbon, you get the flavor notes of the paprika, and a lite touch of smoke from the bourbon... best of both worlds.
• Ham Bone The ham bone helps to create another level of flavor in the chili sauce. A bit of saltiness, and a bit of savory.
• Gather your ingredients (mise en place).
• If you are doing your own grind, do that now, then gently toss the ground meats together, taking care not to compress them.
• Add the three meats to a pot over medium-low heat,
• Stir until the meat is cooked through, about 15 - 20 minutes.
• While the ground meats are slowly cooking, add the dry spices to a bowl and reserve.
• Add the onions and garlic, to the pot until the onions begin to soften, about 8 - 10 minutes.
• Add the dry spices.
• Combine with the ground meats and cook, while stirring for 3 - 4 minutes.
• Add the tomato sauce and hot sauce, then stir for about 2 - 3 minutes.
• Add the beer and beef stock, then stir to combine.
• If you are using the bourbon, add that now.
• Add the ham bone (if using) to the pot.
• Turn the heat down to the lowest simmer you can manage, and let the sauce cook until reduced by half, and begins to thicken, about 90 - 120 minutes.
• Taste and season while it is simmering.
• PLATE/PRESENT
• This is an excellent sauce for burgers and hotdogs; however, use it anyway you see fit. Enjoy.
• Keep the faith, and keep cooking.

CHILI BURGERS

Steps:

• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
• Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

HOT DOG CHILI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add beef broth to ground beef; bring to a boil. Reduce heat to medium-low and simmer until liquid is slightly reduced, about 30 minutes.
• Mix tomatoes with puree, chili powder, paprika, onion powder, garlic powder, salt, and cayenne pepper into ground beef mixture. Simmer, stirring occasionally, until mixture is very thick, about 1 1/2 hours.