Corn Chip Chili Hot Dog Food

CORN CHIP-CHILI HOT DOG RECIPE

Steps:

• Heat grill to medium heat.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, heat chili as directed on label.
• Fill buns with wieners; top with chili, cheese, onions and crushed chips.

HOT DOGS WITH CHARRED, CHEESY CHILI-LIME CORN TOPPING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and jalapeno and saute until they begin to soften, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
• Add the corn and salt and cook until charred, about 5 minutes. Transfer the corn mixture to a bowl to cool to room temperature.
• Meanwhile, heat a rimmed grill pan over medium-high heat. Working in batches, grill the hot dogs until charred on all sides, about 7 minutes. Place the hot dogs in the buns.
• Add the crema, lime zest and juice, cilantro, cotija and chili powder to the corn mixture and stir to combine. Serve the corn mixture over the hot dogs. The topping can be made up to 3 days in advance.

CORN DOG CHILI

Steps:

• Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
• Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
• Remove and reserve hot dogs.
• Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
• Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
• Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
• Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
• Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
• Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
• Flip the cakes and cook another minute until done.
• Reserve cooked cakes on a plate until the whole batch is cooked.
• Serve the chili topped with the griddle cakes.

FRITO CHILI DOG CASSEROLE

Steps:

• Preheat oven to 400. Heat nonstick skillet over medium-high heat. Add beef, hot dogs, onion and seasoning mix; cook, stirring, until beef is browned and onion is just tender, 4-5 minutes.
• Stir in diced tomatoes with their juices, tomato sauce and water. Transfer to 2-quart baking dish. In bowl, combine muffin mix, milk, egg and 1/4 cup cheese. Spread over beef mixture, leaving 2" border; sprinkle with chips and remaining cheese. Bake until bubbly and topping is cooked through, 20-25 minutes.

CHILI DOG NACHOS

Steps:

• Heat a medium skillet over high heat.
• Add oil, then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes.
• Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes.
• Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes.
• Add tomato sauce and simmer 5 minutes more.
• Preheat broiler.
• Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese.
• Melt cheese under hot broiler, 2 minutes, until melted and bubbly.
• Garnish with sour cream, salsa and chopped green onions.

HOT DOG CHILI

Steps:

• Brown ground beef with minced onion; drain.
• In a medium sized cooker add ketchup, onion soup mix, brown sugar, mustard and water.
• Add ground beef and onion to mixture.
• Simmer on low heat for 2 to 3 hours.
• Serve on hot dogs or with corn chips, cheese and sour cream.
• Enjoy!