Hot Dog Chili Food

HOT DOG CHILI

Steps:

• Brown ground beef in a large pot. Add onions and cook until the onions turn translucent.
• Add remaining ingredients, stir and simmer on low for several hours. You can prepare this in a slow cooker and let it cook all day.
• Stir occasionally. The texture of the chili should be fairly smooth and even to put on hot dogs.
• For the dogs we either cook over low coals on the grill or braise in beer, onion, garlic and hot pepper flakes.
• Servings unknown -- but it will be enough for your family cookout.

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!

HOT DOG CHILI

Steps:

• In a stock pot, place your ground beef. I cover the ground beef with water. On medium-high heat, cook the meat until it is brown and crumbly. I like to cook it this way so that it has a very crumbly consistency. It will turn a light brown color when it is finished cooking. This will take around an hour. Drain it in a colander. This is great to drain the fat.
• Return the cooked meat to the same pot.
• Add all of the ingredients except the 3 cups of water. Mix well.
• Gradually add the 3 cups of water mixing well.
• It will look quite soupy. Bring to a boil.
• Reduce heat and simmer for approximately 1 hour until it has thickened and most of the water has evaporated.
• Stir occasionally.

CHILI HOT DOG

Steps:

• In a skillet over medium heat, grill the hot dogs and toast the buns until golden. Dress the hot dogs with the Chili, Slaw, ketchup, mustard and chopped onions.
• In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours.
• Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use.

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).

WEST VIRGINIA STYLE HOT DOG

Steps:

• Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, and top each with a generous amount of Chili, coleslaw and yellow mustard, and then serve.
• In a stockpot or Dutch oven, combine the beef (do not brown first), onions, tomato sauce, paste, chili powder, sugar, salt, pepper, garlic salt and 2 cups water. Mix until combined, then add the bay leaves. Cover and simmer over medium-low heat for about 2 hours.
• Stir in the vinegar and simmer another 30 minutes.

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.

WILD BILL'S HOT DOG CHILI

Steps:

• Heat a large pot over medium-high heat and add the olive oil and onions, stirring often until softened. Add the beef and brown, pouring off the excess fat if desired. Stir in 1 cup water, the chili powder, cumin and salt. Add another cup water and mix thoroughly. Cook on medium-high for 30 minutes, then add the saffron.
• Simmer uncovered, stirring occasionally, until the meat is tender and the sauce is reduced and thickened, 1 1/2 to 2 hours. Cover and let cool to room temperature and then blend thoroughly in a food processor. Top the hot dogs with the chili and serve.

CONEY ISLAND CHILI DOGS

Steps:

• In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
• Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
• Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
• Preheat oven to 450 degrees F.
• Combine taco seasoning and salt; set aside.
• On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

HOT DOG CHILI

Steps:

• Cook ground beef in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain well. Wipe Dutch oven clean with a paper towel.
• Sauté onion in hot oil in Dutch oven 5 minutes. Add salt, chili powder, and beef, and cook 3 to 5 minutes. Stir in 2 1/4 cups water and next 5 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 45 minutes or until most of the liquid evaporates.

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.

HOT DOG CHILI

Steps:

• Place ground chuck in a medium saucepan and cover with water.
• Boil the water until the meat is cooked.
• Drain the ground chuck and then return the meat to the saucepan.
• Add ketchup and chili powder (more if desired) to the meat.
• Cook over low heat until the chili is warmed through.

AWESOME HOT DOG CHILI SAUCE

Steps:

• Put all ingredients in pan.
• Do not cook hamburger first.
• Cook all at the same time.
• it makes for a smoother sauce.
• Cook down for 10 to 15 minutes until thickened.
• I enjoy mine with yellow mustard and onions.

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.

JEFF'S HOT DOG CHILI

Steps:

• Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.