Detroit Chili Dogs Recipes

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
• Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
• Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

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:

• 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.

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 large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
• In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
• Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
• Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
• When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
• Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving., Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.

Steps:

• Preheat oven to 450°F.
• Preheat very large pot with 1 cup of lard
• Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
• In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
• Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
• Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
• Simmer this down to the proper consistency.

Steps:

• Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
• 1. Render 1 ½ cup of beef suet.
• 2. Prepare and finely grind beef heart in food processor.
• 3. Finely regrind ground round in food processor.
• Cool and refrigerate rendered suet and reground beef (heart and round).
• On preparation day:.
• Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
• In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
• We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
• Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
• Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
• Now it's time to add the spices.
• NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
• Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
• Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
• Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
• Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
• At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
• Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
• Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
• ENJOY!
• *****************************.
• As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
• As before, some prep can be done the evening before.
• Directions:.
• Cover dried beans with enough water to cover by 2", and allow to soak overnight.
• Drain the soaking liquids. Rinse beans twice with fresh water.
• Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
• Turn off beans, and allow to cool.
• Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
• Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
• Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
• ENJOY!

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 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.