Carolina Chili Dogs Oamc Recipes

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CAROLINA CHILI DOGS (OAMC)

Another fabulous recipe found on iVillage.com and placed here for safe keeping. I LOVE a good Chili Dog and this Hot Dog Chili is perfect. The chili can be made ahead of time (instructions for OAMC below as well).

Provided by januarybride

Categories     Meat

Time 40m

Yield 8 hot dogs, 8 serving(s)

Number Of Ingredients 11



Carolina Chili Dogs (Oamc) image

Steps:

  • Begin making the Carolina Chili. (To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil.
  • Add the chopped onion to the beef. When the water boils again, reduce the heat to medium. Stir to begin breaking up the meat.
  • Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.
  • Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
  • Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
  • While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
  • Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun and smother with chili.
  • Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.

Nutrition Facts : Calories 409.7, Fat 19, SaturatedFat 7.4, Cholesterol 67.8, Sodium 1423.9, Carbohydrate 33.6, Fiber 2.5, Sugar 11.3, Protein 25.9

8 hot dogs
8 hot dog buns
1 1/4 lbs extra lean ground beef
1 cup chopped onion
1 (6 ounce) can tomato paste
1/2 cup ketchup
1 tablespoon chili powder
2 teaspoons Worcestershire sauce
1 teaspoon cider vinegar or 1 teaspoon distilled white vinegar
1 teaspoon salt
1/4 teaspoon black pepper (optional)

CHILI DOGS

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Chili Dogs image

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.

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar

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