Hot Dog Shop Chili Dogs Recipe 45 Food

FAMOUS BUTLER HOT DOG SHOPPE CHILI SAUCE

Steps:

• Brown and chop the ground meat in a 4 quart.
• pan.
• Drain off excess grease.
• Add each of the spices, one at a time, and stir after each one.
• After all the spices are in the mixture, it should be a pastey consistency.
• Add the ketchup; stir in the water.
• Bring to a boil, stirring constantly.
• Keep the heat low and simmer for 2 hours.
• Add the flour and water mixture.
• This mixture will blend easily if you mix in your blender before adding to the rest of the sauce.
• The excess sauce may be frozen.
• This sauce is supposed to be from the famous hot dog shop in my area.

MY FAVORITE CHILI DOGS

Steps:

• In a large saucepan, cook and crumble beef over medium heat until no longer pink, 8-10 minutes; drain. Add next 10 ingredients; simmer until thickened, about 45 minutes, stirring frequently., Cook hot dogs according to package directions. Place in buns and top with chili, red onion and yellow mustard.

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!

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.

HOT DOG SHOP CHILI DOGS RECIPE - (4/5)

Steps:

• Mix 1 cup water with 1 cup of flour to make a paste. Stir in other ingredients. Add remaining water. Simmer slowly for 2 hours. Stir occasionally. Serve on grilled hot dogs in hot dog rolls topped with a sprinkling of raw white onion and a wedge of dill pickle. FOR CHILI: Add 2 cans of kidney beans and one chopped green pepper, if desired. OR use any variety of canned or cooked dry beans that suits your taste.

RACHAEL RAY'S DEVILISH CHILI DOGS

Steps:

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

ALMOST DEERHEAD CHILI DOGS

Steps:

• In a large pot, brown the ground beef and the two chopped onions, stirring frequently to ensure the beef is broken up; drain.
• Add the remaining chili ingredients except the remaining chopped onion, mixing well.
• Simmer over low heat for 1 hour and 45 minutes, stirring frequently.
• Add remaining onion to the sauce and simmer an additional 15 minutes, stirring occasionally (chili freezes well for up to 3 months).
• Assembly--place grilled hot dogs in toasted buns and top with mustard, chili, cheese, and onion.
• Serve immediately.

LOADED CHILI CHEESE DOGS

Steps:

• Heat chili cheese dog as directed on package; cut lengthwise in half.
• Spread half the tortilla with guacamole; top with Singles, chili cheese dog halves, salsa and mozzarella. Fold in half.
• Cook in nonstick skillet on medium heat 5 min. or until cheese is melted and quesadilla is lightly browned on both sides, turning after 3 min.