Chipotle Chili Cheese Dogs Food

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

CHILI CHEESE DOGS

Steps:

• To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are 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 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
• For the hot dogs: While the chili is cooking: 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. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

DEVILISH CHILI-CHEESE DOGS

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
• Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

CHIPOTLE CHILI DOGS

Steps:

• Cook hot dogs according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, chipotle peppers, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 4-5 minutes., Place hot dogs in buns. Spoon chili over hot dogs. Sprinkle with cheese and green onions.