Rachael Rays Devilish Chili Dogs Food

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 flameproof platter or in a flameproof 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 scallions.

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.

CHILI DOG BACON CHEESEBURGERS AND FIERY FRIES

Steps:

• Preheat broiler to high.
• Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
• While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
• While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
• Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

DEVILISH CHILI-CHEESE DOGS (RACHAEL RAY)

Steps:

• Heat a skillet over medium/high heat. Add olive oil and meat and season with salt and pepper. Brown beef. Add worchestershire, onion, garlic and chili powder and cook for 5 minutes. Add tomato sauce and reduce heat to low. Meanwhile, boil franks in shallow pan to warm through. Score the casings on the dogs. Melt butter in a skillet with the hot sauce. Add dogs and brown the casings. Heat broiler. Place dogs in the buns and top with chili and cheese. Melt cheese and serve immediately.

CHILI DOG CHILI WITH SPICY MUSTARD CORNBREAD - RACHAEL RAY

Steps:

• Preheat oven to 400ºF.
• Prepare the cornbread according to package directions then fold in the corn kernels and spicy brown mustard. Butter or spray a 8x8 baking dish and pour in the mixture. Transfer to oven and bake according to the back of the box. Remove from oven and cut into chunks.
• Once you have the cornbread working, start the chili: Heat a large, high-sided pot over medium-high heat with about 2 tablespoons EVOO, two turns of the pan. Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned dogs.
• Add the ground beef to the pot and use the back of a spoon or a potato masher to break it up into small pieces while it cooks and browns, about 4-5 minutes. Once the meat is brown, add the diced onions (reserving some for garnish), garlic, jalapeños, chili powder, cumin, salt and some freshly ground black pepper. Cook until the onions start to get tender, about 3-4 minutes.
• Add the beef stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste. Bring the mixture up to a bubble and simmer for 10 minutes.
• To serve, ladle up the Chili Dog Chili and top each portion with some cheese and some of the reserved chopped onion. Serve veggies sticks and a chunk of the cornbread alongside.

CHILI DOGS

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the water, barbecue sauce and seasonings. Bring to a boil.
• In a small bowl, combine cornstarch and cold water until smooth. Stir into meat sauce; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook hot dogs according to package directions. Place in buns; top with meat sauce.