Flint Style Chili Dogs Recipes

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:

• 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:

• brown ground beef and drain.
• add tomato paste and mustard.
• add 1/2 can of water use tomato paste can.
• add dry ingredients to taste.
• simmer for 5 minutes.
• top hot dog with chili and serve.

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.