Jamies Chipotle Chili Cheese Dogs Recipe 485 Food

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CHIPOTLE CHILI CHEESE DOGS



Chipotle Chili Cheese Dogs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 strips bacon, diced
1 small onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
3 tablespoons ketchup
1 15-ounce can pinto beans, drained and rinsed
1 14.5-ounce can diced tomatoes
3 tablespoons chipotle hot sauce, plus more for serving (optional)
Vegetable oil, for the grill
4 foot-long hot dogs
4 soft hoagie rolls, split open
4 ounces pepper jack cheese, shredded (about 1 cup)
Sliced scallions and/or sour cream for topping (optional)

Steps:

  • Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
  • Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
  • Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

Nutrition Facts : Calories 1079, Fat 57 grams, SaturatedFat 21 grams, Cholesterol 113 milligrams, Sodium 2678 milligrams, Carbohydrate 97 grams, Fiber 11 grams, Protein 41 grams

JAMIE'S CHIPOTLE CHILI CHEESE DOGS RECIPE - (4.8/5)



Jamie's Chipotle Chili Cheese Dogs Recipe - (4.8/5) image

Provided by á-174535

Number Of Ingredients 15

2 slices bacon, finely chopped
1 medium white onion, finely chopped, divided
1 tablespoon minced jalapeno chile pepper
2 teaspoons minced garlic
1 pound ground sirloin
1 canned chipotle pepper in adobo sauce, chopped, or 1 teaspoon ground chipotle chile powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 (8 ounces) can tomato sauce
1/2 cup lager beer, beef broth, or water
8 1/4 pounds all-beef hot dogs, grilled (directions below)
8 hot dog buns
1 cup shredded sharp cheddar cheese

Steps:

  • In a skillet over medium heat, cook bacon and half of onion until bacon is crisp, about 5 minutes. Add jalapeno and garlic to skillet, cook 1 minute. Add ground beef; cook and stir 5 minutes, breaking up chunks with side of spoon. Drain fat. Stir in seasonings, tomato sauce, and beer. Bring to boiling; reduce heat and simmer, stirring occasionally until thickened, about 10 minutes. Set aside; keep warm. Top grilled hot dogs with chili, cheese, and remaining chopped onion. Makes 8 hot dogs.

CHIPOTLE CHILI DOGS



Chipotle Chili Dogs image

Long live childhood favorites! I created this recipe for the 125th anniversary of a small town in Minnesota. The medium spice level means that people of all ages love the flavors. -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

6 hot dogs
1/2 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (8 ounces) tomato sauce
2-1/2 teaspoons minced chipotle peppers in adobo sauce
3/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 hot dog buns, split
3/4 cup shredded cheddar cheese
2 green onions, chopped

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.

Nutrition Facts : Calories 420 calories, Fat 25g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 1096mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

CHILI CHEESE DOGS



Chili Cheese Dogs image

This top dog is perfect for game day. With minimal ingredients (and time!) you can make a slightly spicy beef chili and keep it warm in a slow cooker on the warm setting. Double the recipe for a hungry crowd and serve with extra toppings, like chopped raw onions, relish or french-fried onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 14

1 1/2 teaspoons vegetable oil
1/2 large white onion, chopped
8 ounces ground beef
2 cloves garlic, finely chopped
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 cup canned diced tomatoes
1 1/2 teaspoons tomato paste
8 hot dogs
8 split hot dog buns
4 ounces shredded Cheddar
Ketchup and mustard, for serving

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



Chili Cheese Dogs image

Provided by Tyler Florence

Categories     main-dish

Yield 4 hot dogs

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

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



Devilish Chili-Cheese Dogs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings; 2 dogs each

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 teaspoons Worcestershire sauce -- eyeball it
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, a palmful
1 (8-ounce) can tomato sauce
8 fat or footlong beef franks
1 tablespoon butter
1 tablespoon hot sauce
8 hot dog buns, toasted
2 cups shredded Cheddar, 1 (10-ounce sack)

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 CHEESE DOGS



Chipotle Chili Cheese Dogs image

Make and share this Chipotle Chili Cheese Dogs recipe from Food.com.

Provided by piranhabriana

Categories     Meat

Time 31m

Yield 8 hot dogs

Number Of Ingredients 14

2 slices bacon, finely chopped
1 medium white onion, finely chopped, divided
1 tablespoon minced jalapeno
2 teaspoons minced garlic
1 lb ground beef
1 chipotle chiles in adobo, chopped or 1 teaspoon ground dried chipotle powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
8 ounces tomato sauce
1/2 cup lager beer
8 all-beef hot dogs, grilled
8 hot dog buns
1 cup shredded cheddar cheese

Steps:

  • In skillet over medium heat, cook bacon and half of onion till bacon is crisp, about 5 minutes.
  • Add jalapeno and garlic to skillet, cook 1 minute. Add ground beef; cook and stir 5 minutes breaking up chunks with side of spoon. Drain fat; Stir in seasonings, tomato sauce and beer. Bring to boil, reduce heat and simmer, stirring occasionally until thickened, about 10 minutes. Set aside, keep warm.
  • Top grilled hot dogs with chili, cheese, and remaining chopped onion.

Nutrition Facts : Calories 420.8, Fat 24.7, SaturatedFat 9.4, Cholesterol 63.8, Sodium 997.1, Carbohydrate 26.9, Fiber 1.7, Sugar 6.1, Protein 20.6

CHIPOTLE CHILI DOGS



Chipotle Chili Dogs image

Put some fireworks on your hot dogs with chipotle chili sauce.

Provided by bd.weld

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 pound ground chuck
1 white onion, diced
2 chipotle chili peppers in adobo sauce, minced
2 cloves garlic, minced
3 (8 ounce) cans tomato sauce
1 teaspoon chili powder
12 hot dogs
12 hot dog buns
1 tablespoon butter, or as needed
shredded Cheddar cheese
2 tablespoons diced onion, or to taste

Steps:

  • Combine ground chuck, diced onion, minced chipotle chili peppers, and garlic in a saucepan. Cook over medium heat until beef is browned and crumbly, about 5 minutes. Drain.
  • Return beef mixture to saucepan; stir in tomato sauce and chili powder. Bring to a boil, reduce heat, and simmer 15 minutes, stirring occasionally.
  • Cook hot dogs according to package directions.
  • Butter hot dog buns and toast in a toaster oven, about 2 minutes. Place cooked hot dogs in the prepared buns. Spoon chili over hot dogs. Top with Cheddar cheese and onions. Serve immediately.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 27.7 g, Cholesterol 55.6 mg, Fat 23.8 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 10.3 g, Sodium 1114.8 mg, Sugar 7 g

CHILI CHEESE DOG POT PIE



Chili Cheese Dog Pot Pie image

Make and share this Chili Cheese Dog Pot Pie recipe from Food.com.

Provided by Jolene Green

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups biscuit mix
2/3 cup water
3 cups chili with beans
1/2 lb hot dog, sliced
2 cups shredded cheddar cheese

Steps:

  • Heat oven to 350 degrees F.
  • In medium bowl, mix together baking mix and water to form a smooth dough. Set aside.
  • Spread half of chili into the bottom of a 1 1/2-quart casserole dish. Make a layer of the hot dogs over chili. Cover the hot dogs with cheese, then top with remaining chili.
  • On a lightly floured surface, roll out the biscuit dough to 1/4-inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.
  • Bake for 15-25 minutes or until the top crust is golden.

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