Jeffs Hot Dog Chili Food

CHICAGO-STYLE HOT DOG WITH HOMEMADE RELISH

Chicago-Style Hot Dog with Homemade Relish image

Provided by Jeff Mauro, host of Sandwich King

Time 55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling

Steps:

Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

BRAZILIAN HOT DOG (CACHORRO QUENTE)

Brazilian Hot Dog (Cachorro Quente) image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1/2 teaspoon crushed red pepper
1 yellow onion, diced
1 green bell pepper, diced
1 pound ground sirloin
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 15-ounce can crushed tomatoes
4 jumbo hot dogs
4 large brat rolls
1/4 cup grated Parmesan
1 cup crispy bacon bits
1 cup frozen peas, defrosted and slightly heated
1 cup crispy shoestring potatoes
Yellow mustard, for drizzling

Steps:

In a large saute pan, heat the oil over medium heat. Add the crushed red pepper, onions and green peppers and sweat until the onions are translucent, about 8 minutes. Add the beef, season with salt and pepper and cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the crushed tomatoes, hot dogs and 1/2 cup water and cook until the sauce thickens, about 15 minutes.
For the hot dog build: On each fresh brat roll, place a hot dog, then some meat sauce, Parmesan, bacon bits, peas and shoestring potatoes. Top with a drizzle of yellow mustard.

JEFF'S HOT DOG CHILI

Jeff's Hot Dog Chili image

A hot dog chili recipe that reminds me of the chili I had as a kid. It took me many years to get the ingredients right. I hope you enjoy it.

Provided by orion3

Categories Chili Without Beans

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground beef
⅓ cup water
½ (10 ounce) can tomato sauce
½ cup ketchup
2 ½ teaspoons chili powder
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon white sugar
½ teaspoon onion powder
1 dash Worcestershire sauce

Steps:

Place ground beef and water in a large saucepan; use a potato masher to break apart beef.
Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce.
Bring to a boil, then cook over medium heat until beef is cooked and chili thickens, about 20 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 7.5 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 0.8 g, Protein 13.6 g, SaturatedFat 3.6 g, Sodium 594.7 mg, Sugar 6 g

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