Chili Cheese Dog Boats Recipe By Tasty

CHILI CHEESE DOG BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish.
• Unroll the dough and cut into four even strips.
• Cut the cheese sticks in half lengthwise.
• Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog.
• Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese.
• Place the wrapped hot dogs on top of the chili.
• Bake 15-20 minutes, until the dough is light golden.
• Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley.
• Brush over the wrapped hot dogs.
• Enjoy!

CHILI CHEESE DOG BOATS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
• Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don't collapse under the weight of the fillings.
• Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
• Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
• Enjoy!

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.

CHILI DOGS

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.