Southwestern Chili Dog Recipes

Steps:

• Grill or heat hotdogs. Combine chili and chipotle sauce in a small saucepan over medium heat, and heat through.
• To assemble, place hot dogs in buns. Top each with chili, salsa, sour cream, cheese, tortilla chips and green onion.
• Serve with plenty of napkins.

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

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:

• 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:

• 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.