Spicy Hot Dog Stew Recipes

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HOT DOG STEW



Hot Dog Stew image

Everyone, especially kids, will be thrilled with this hearty stew, chock-full of hot dog bites and baked beans with a dash of liquid smoke. Dorothy Erickson of Blue Eye, Missouri shares this dish that's great at a summer cookout or on a cool fall evening.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (14 ounces) reduced-fat beef hot dogs, sliced
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
1 can (15 ounces) pork and beans
1 teaspoon chili powder
1 teaspoon dried minced onion
1/4 teaspoon pepper
1/4 teaspoon liquid smoke
2/3 cup fat-free evaporated milk

Steps:

  • In a large nonstick saucepan, brown hot dogs over medium heat. Add the next seven ingredients. Cover and cook over low heat until heated through. Stir in milk; heat through.

Nutrition Facts : Calories 275 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1605mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

SPICY HOT DOG STEW



Spicy Hot Dog Stew image

Surprise your family with this Spicy Hot Dog Stew. In addition to hot dogs, this Spicy Hot Dog Stew includes Yukon gold potatoes and summer veggies.

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 Tbsp. oil
1/2 lb. Yukon gold potatoes (about 2), peeled, cut into 1/2-inch cubes
2 carrots, peeled, chopped
1 green pepper, chopped
2/3 cup chopped onions, divided
2 cloves garlic, minced, divided
1 can (14.5 oz.) diced tomatoes, undrained
1 cup fat-free reduced-sodium chicken broth
1 serrano chile, stemmed
1/2 tsp. dried Mexican oregano
8 OSCAR MAYER Wieners, each cut into 6 pieces
8 corn tortillas (6 inch), warmed

Steps:

  • Heat oil in Dutch oven or small stockpot. Add potatoes, carrots, peppers and half each of the onions and garlic; cook 5 min., stirring constantly.
  • Meanwhile, blend tomatoes, broth, chile, oregano, and remaining onions and garlic in blender until smooth.
  • Add vegetable puree to potato mixture; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add wieners; cook, covered, 5 min. or until heated through. Serve with tortillas.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 540 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 5 g, Protein 8 g

FIRESIDE HOT DOGS WITH SPICY CHIPS



Fireside Hot Dogs with Spicy Chips image

Provided by Marcela Valladolid

Time 35m

Yield 8 servings

Number Of Ingredients 14

1 cup store-bought corn tortilla chips
Nonstick cooking spray
2 tablespoons store-bought chili-lime powder (recommended: Tajin)
Olive oil
1/2 onion, thinly sliced
4 strips bacon, chopped
1 tablespoon soy sauce
1 tablespoon lime juice (from 1 lime)
1/4 teaspoon Worcestershire sauce
8 beef hot dogs, preferably organic
Mayonnaise, for serving
8 hot dog buns
Ketchup, for serving
Mustard, for serving

Steps:

  • For the spicy chips: Preheat the oven to 350 F.
  • Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.
  • For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.
  • Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
  • To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.

HOT AND SPICY HABANERO BEEF STEW



Hot and Spicy Habanero Beef Stew image

This very spicy beef stew full of vegetables, spices, and habanero peppers is slow-cooked to perfection and will warm anyone up on long, cold winter days, but is fantastic all year long.

Provided by Rafal

Categories     100+ Everyday Cooking Recipes

Time 4h30m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
3 tablespoons paprika
2 teaspoons cayenne pepper, divided
1 pound beef chuck, cut into cubes
2 tablespoons vegetable oil
1 onion, chopped
4 cups vegetable broth
4 potatoes, cut into cubes
1 (10 ounce) can diced tomatoes with green chile peppers
2 carrots, diced
1 tomato - peeled, seeded, and chopped
1 habanero pepper, seeded and chopped
1 habanero pepper, halved and seeded
1 tablespoon ground black pepper
½ teaspoon caraway seeds

Steps:

  • Combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. Add beef and shake to coat beef in flour mixture. Remove beef from bag and shake to remove any excess flour mixture.
  • Heat oil in a skillet over medium-high heat. Cook beef in hot oil until browned on all sides, 5 to 7 minutes. Remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
  • Saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
  • Stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
  • Cook on Low for 4 hours. Remove and discard the habanero pepper halves before serving.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 10.4 g, Fiber 5.7 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 406.5 mg, Sugar 4.5 g

HOT DOG SOUP



Hot Dog Soup image

My mother, Marea Mooney, made this soup for her six children. It is a warm and filling mixture of potatoes, green beans, and frankfurters that's easy to make and perfect for a cold winter day. Adjust ingredients to taste. We all love it; hope you do, too! Serve with salad and warm rolls.

Provided by Nancy Carole

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 onion, chopped
2 tablespoons margarine
3 potatoes, peeled and cubed
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
1 (9 ounce) package frozen green beans
1 (16 ounce) package beef frankfurters, cut into bite size pieces

Steps:

  • Place the onion and margarine in a large saucepan over medium heat. Slowly cook and stir until the onion is soft. Mix in the potatoes and enough water to cover. Bring to a boil. Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters. Simmer 30 minutes, or until potatoes are tender.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 28.4 g, Cholesterol 41.1 mg, Fat 25.9 g, Fiber 4.3 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 1385.3 mg, Sugar 7 g

HOT DOG STEW



Hot Dog Stew image

Make and share this Hot Dog Stew recipe from Food.com.

Provided by Beth Gambrell

Categories     Stew

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 large potatoes, peeled and cut into bite size pieces
1 -2 onion, chopped
1 (16 ounce) package hot dogs, cut into bite size pieces
1 (15 ounce) can diced tomatoes
salt and pepper
hot sauce

Steps:

  • Put everything except hot sauce into large pot, cover with water and cook until done.
  • May add tomato juice if desired instead of some of the water (I usually do).
  • Add hot sauce during the last 15 minutes of cooking.

Nutrition Facts : Calories 567, Fat 24, SaturatedFat 9.4, Cholesterol 42.3, Sodium 1022.4, Carbohydrate 72.3, Fiber 9, Sugar 8.2, Protein 17.1

HOT DOG STEW



Hot Dog Stew image

Make and share this Hot Dog Stew recipe from Food.com.

Provided by Miss Diggy

Categories     Stew

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

10 hot dogs, sliced
1/4 teaspoon thyme
2 tablespoons butter
1 (19 ounce) can split pea and ham soup
1 (10 1/2 ounce) can cream of potato soup
2 cups water
1 (16 ounce) can diced tomatoes
1 (15 ounce) can corn, drained

Steps:

  • Brown hot dogs in butter with thyme.
  • Add soups.
  • Gradually stir in the water.
  • Then add tomatoes, and corn and heat until warm.
  • Serve.

Nutrition Facts : Calories 714.4, Fat 44.2, SaturatedFat 18.6, Cholesterol 82.7, Sodium 2729.1, Carbohydrate 60.3, Fiber 7.2, Sugar 15.2, Protein 24.4

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