HOT DOG CHILI- SOUTHERN STYLE
Condiment- finer than regular chili. This came from sorta watching things when I was young, and in the South, every Sunday was relative get togethers at my Maw Maws house, which was next door. Ahh, what fond laid back memories! I kept playing around with what I remembered (she didn't use a glove) and came up with this concoction.And , please, don't forget the coleslaw and onions to go on your dogs!!!
Provided by Jakiblue
Categories Meat
Time 1h10m
Yield 2 quarts (app)
Number Of Ingredients 9
Steps:
- Take out ground chuck 30 minutes ahead of time (this warms it up for your hand) Using gloved hand,squish in 1st 8 ingredients until you can no longer see tomato juice.
- Start cooking on med to med high,stirring, watching till it starts cooking and turn down to simmer, stirring occasionally.
- Simmer about 30 minutes to 1 hour,or longer, You really can't over cook.
- Add ketchup,a few squirts at a time for color and flavor.
- Stir thru, adjust any seasoning you feel fit.
- You can freeze in muffin tins, after frozen, set out a minute or so, then pop them out to keep frozen in bags.
- Reheats quickly in microwave.
SOUTHERN HOT DOG CHILI
This is a recipe that was given to my mother back in the 1950s,she gave it to me and I passed it on to my son,so three generations and still going strong,hope you enjoy it as much as we do.
Provided by Southern Style 2
Categories Sauces
Time 2h5m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a small sauce pan,stir well.Bring to a slow boil,I usually set burner at med.low.Cook at least one hour,I cook mine for two hours usually.
- A note about the meat,if you use plain hamburger it will be a greasy chili,which I prefer, if you don't,use ground chuck, or ground round.
Nutrition Facts : Calories 64.5, Fat 3.6, SaturatedFat 1.3, Cholesterol 20.3, Sodium 182.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.7, Protein 6.5
CHILI DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 17
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).
CHILI HOT DOG
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.
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