Chili Dog Rolls Recipes

TEXAS CHILI DOG

Steps:

• To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
• Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
• Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
• To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
• Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
• If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

CHILI DOGS

Steps:

• Add the ground beef to a small pot over medium heat. Let it cook until you see some fat in the pan then add the onion and garlic. Continue to cook until the meat is no longer pink and the onion is soft, about 5 minutes.
• Add the honey and chili powder to the pot and stir well. Let it cook for 2-3 minutes to caramelize the honey then add the diced tomatoes, salt, and pepper. Let the chili simmer on low heat while you prepare the dogs and buns.
• Cook the hot dogs and warm the buns over a fire, on a grill, or in a pan on your stove. When they're ready, put a hot dog in each bun and top with ¼ cup of the chili, 2 tablespoons of shredded cheddar, and some green onions. (See notes)

CHILI DOGS

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.

CHILI DOG ROLLS

Steps:

• Dissolve the yeast in ¼ cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tablespoon olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 teaspoon olive oil. Sauté the onons, pepper and garlic a few minutes to soften, then remove to a bowl. Heat the pan again and add 1 tablespoon olive oil. Sauté the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce. Punch down the risen dough and divide into 2 balls. Have 2 lightly oiled baking dish es ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare. Roll dough over to seal filling in, pinching edges. Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375℉ (190℃) F, and bake for 20 to 25 minutes until lightly browned. Cool on a rack.

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 DOG BREAD RING RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Cut hot dogs into thirds.
• Cut crescent roll triangles in half lengthwise so you have roughly 1-inch (2 ½ cm) by 5-inch (13 cm) triangle slices.
• Roll crescent dough around hot dog thirds, starting with the wider end of the dough closest to the hot dogs, making "pigs in blankets."
• Arrange pigs in blankets around a 10-inch (25 cm) skillet in two tight circles, leaving a hole in the center of the skillet.
• Bake 15-20 minutes, until dough puffs up and becomes golden.
• In another large skillet, sauté onions until translucent.
• Add the ground beef to the onions, then season with salt and pepper. Continue stirring ground beef until mostly cooked.
• Add the tomato sauce, ketchup, cumin, chili powder, and sugar to the ground beef and onions. Stir until everything is well mixed. Simmer 10 minutes.
• When chili and the pigs-in-blankets skillet are both ready, spoon chili to fill the hole in center of the skillet. Top with shredded cheddar cheese.
• Bake another 5-10 minutes until cheese is well melted.
• Top with diced green onion and serve.
• Enjoy!

CHILI DOG HAND ROLL

Steps:

• For the filling: Cook the chorizo in the oil in a large Dutch oven, stirring occasionally, until cooked through. Add the hot dogs, onion and garlic and cook until fragrant. Add the tomato sauce, cumin, garlic powder and 2 tablespoons salt and cook, stirring together, 1 minute. Add the rice and stock and cook until the rice is tender. Stir in the beans and cook, stirring occasionally, 10 more minutes.
• Spread the shredded cheese on the tortillas. Spread the chili-rice mix on top of each and roll up like a sushi roll. Slice each roll in half on the diagonal.
• For the bacon sour cream: Stir together the sour cream, bacon and cilantro.
• For the heavy cream liquid: Preheat the oven to 400 degrees F. Stir together the milk, eggs, sugar, vanilla and lobster tails. Pour into a nonstick 8-inch square baking pan and bake for 15 minutes.
• Put a dollop of the heavy cream liquid onto each of 4 plates. Arrange 2 pieces of chili sushi next to each dollop, and top with the bacon sour cream. Scatter microgreens over the top and serve immediately.