Chili Dog Chili Recipes

Steps:

• Brown hamburg and 1/3 cup onion.
• Drain.
• Combine hamburg onion mix and remaining ingredients.
• Simmer 2 hours.

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.

Steps:

• In a skillet over medium heat, grill the hot dogs and toast the buns until golden. Dress the hot dogs with the Chili, Slaw, ketchup, mustard and chopped onions.
• In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours.
• Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use.

Steps:

• Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add 1 chopped onion and 2 chopped garlic cloves and cook, stirring, until soft and translucent, about 5 minutes. Add 1 pound ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes.
• Stir in 2 1/2 cups ketchup, 1 teaspoon chili powder and 2 tablespoons yellow mustard and simmer until thickened, about 15 minutes. Season with salt and pepper.
• Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns and top with the chili and shredded cheddar.

Steps:

• Bring water to a boil in a large pot. Add beef and boil for 30 minutes stirring occasionally. Drain beef.
• Add remaining ingredients to beef and simmer for 30 minutes.
• Serve over hot dogs with yellow mustard and onions.

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.

Steps:

• Preheat the broiler.
• Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

Steps:

• Heat grill to medium heat.
• Grill franks 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, heat chili as directed on can.
• Fill buns with franks; top with chili, cheese and onions.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13 inch baking dish.
• Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly.
• Slice the hot dogs into bite size pieces and layer the pieces over the buns.
• Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion.
• Top off with the cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the sausages in a roasting tin and cook for 20-25 mins, turning, until golden and cooked through.
• Meanwhile, fry the onions in a splash of oil over a high heat until almost softened and browning. Stir in the sweet chilli sauce and tomato purée with some seasoning, and cook for 1 min more.
• Split the hot dog buns, add a spoonful of the sweet chilli onions, top with a sausage, then a spoonful more onions.

Steps:

• Heat up the chili and hot dogs in a pot.
• Open a bun on a plate and spoon one hot dog and chili over the bun.
• Sprinkle cheese on top.

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!