Southwestern Chili Dog Recipes

SOUTHWESTERN CHILI DOG

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.

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.

SOUTHWESTERN CHILI

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.

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.

SOUTHWESTERN STYLE CHILI DOGS

Steps:

• Grill hot dogs. Combine chili and TABASCO® Chipotle Sauce; heat. To assemble dogs, place hot dogs in buns. Top each with chili mixture and favorite toppings such as salsa, sour cream, cheese, tortilla chips and sliced green onions.

SOUTHWESTERN HOT DOGS

Steps:

• In a large bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. , Broil for 2-3 minutes or until cheese is melted. Serve on buns.

SOUTHWESTERN CHILI

Steps:

• In a large pan over medium heat, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes.
• Add chili powder, cumin and cayenne pepper; stirring for 1 minute.
• Add the tomatoes and broth.
• Reduce heat; simmer uncovered for 15 minutes.
• Stir in remaining ingredients.
• Reduce heat; cover and simmer for 10-15 minutes or until chicken is tender.