Chili Dogs Or Chili Burgers With Bbq Coleslaw Rachael Ray Recipes

BROOKLYN CHILI BURGERS WITH SMOKY BARBECUE SAUCE WITH OIL AND VINEGAR SLAW

Steps:

• Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
• Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
• Preheat a grill or griddle to medium.
• Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
• Serve the burgers on slider rolls topped with pickle slices and the slaw.

CHILI DOG BACON CHEESEBURGERS AND FIERY FRIES

Steps:

• Preheat broiler to high.
• Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
• While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
• While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
• Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

RACHAEL RAY'S DEVILISH CHILI DOGS

Steps:

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

CHILI DOG CHILI WITH SPICY MUSTARD CORNBREAD - RACHAEL RAY

Steps:

• Preheat oven to 400ºF.
• Prepare the cornbread according to package directions then fold in the corn kernels and spicy brown mustard. Butter or spray a 8x8 baking dish and pour in the mixture. Transfer to oven and bake according to the back of the box. Remove from oven and cut into chunks.
• Once you have the cornbread working, start the chili: Heat a large, high-sided pot over medium-high heat with about 2 tablespoons EVOO, two turns of the pan. Add the chopped-up dogs and cook, stirring every now and then until lightly browned, 2-3 minutes. Remove and reserve the browned dogs.
• Add the ground beef to the pot and use the back of a spoon or a potato masher to break it up into small pieces while it cooks and browns, about 4-5 minutes. Once the meat is brown, add the diced onions (reserving some for garnish), garlic, jalapeños, chili powder, cumin, salt and some freshly ground black pepper. Cook until the onions start to get tender, about 3-4 minutes.
• Add the beef stock, crushed tomatoes, beans, reserved browned hot dogs back to the pot and season with some hot sauce, to taste. Bring the mixture up to a bubble and simmer for 10 minutes.
• To serve, ladle up the Chili Dog Chili and top each portion with some cheese and some of the reserved chopped onion. Serve veggies sticks and a chunk of the cornbread alongside.