Chili Cheese Corn Dogs Recipes

CHILI CHEESE DOGS

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.

DEVILISH CHILI-CHEESE DOGS

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
• Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

CHILI CHEESE CORN DOGS

Steps:

• Bake your corn dogs per the package directions.
• Heat up your chili.
• Once corn dogs are cooked, remove the sticks and slice them open down the middle.
• Pour chili over the corn dogs.
• Top with shredded cheese.
• Bake for an additional 5-10 minutes or until cheese is fully melted.

CHILI CHEESE CONEY DOGS

Steps:

• Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted.
• Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted.
• Place 1 Hot Dog on 1 hot dog bun.
• Spoon warmed chili sauce onto hot dog.
• Sprinkle with onions.
• Tops with cheese sauce.

CHILI CHEESE CROISSANT CORNDOGS

Steps:

• For the dough:.
• Combine the yeast and water in the bowl of a stand mixer. Set aside for 5 minutes so it can become slightly frothy. Mix in the eggs, milk and sugar until smooth.
• In a separate large bowl, combine the corn muffin mix, flour, cornmeal and salt. Cube the cold butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it becomes the texture of coarse sand.
• Add the contents of the large bowl to the bowl of the stand mixer. Fit the stand mixer with the dough hook and knead for 6 minutes on medium until smooth, elastic and soft. It will be slightly sticky.
• Pour a little vegetable oil into a large bowl, add the ball of dough and turn to coat. Cover with a clean kitchen towel and leave somewhere warm for 1-2 hours, until doubled in volume.
• Shape the corndogs:.
• Tip the risen dough out onto a clean work surface, dusted with a bit of flour. Roll the dough out into a 20 x 10 inch rectangle, dusting as needed with flour to prevent it sticking to the rolling pin and surface.
• Cut the rectangle into 6 even, tall triangles along the length of the strip (these should each be roughly 7 inches wide at the base and 10 inches tall).
• Place one hotdog at the base of each triangle. Cover with about 2 tablespoons of the chilli and then 2 tablespoons of grated cheddar. Roll up, starting at the base, so the tip of the triangle is curled around the hotdog. Place on a lined baking sheet.
• Preheat the oven to 350 degrees F and let the hotdogs rest for 15 minutes.
• Sprinkle with the remaining cheese and bake for 20-25 minutes until the dough is starting to brown at the edges.
• Remove from the oven, garnish with the chopped chives, and serve warm.
• TIPS:.
• If you don't have corn muffin mix stir together: 2/3 cup all-purpose flour + 1/2 cup yellow cornmeal + 1/4 cup granulated sugar + 1 tablespoon baking powder + 1/2 teaspoon salt + 2 tablespoons vegetable oil. Use this in place of the corn muffin mix.

CORN CHIP-CHILI HOT DOG RECIPE

Steps:

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