TEXAS CHILI DOG
Whether you're tailgating, watching the big game at home or just planning a family movie night, this Texas Chili Dog is guaranteed to please. Delicious Ball Park Brand® Franks are even better when topped with hearty Texas chili, freshly grated cheese and chopped sweet onion. You can always add a few slices of jalapeno, if you like it hot. Tater Tots or Fritos make the best sides.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 43.6 g, Cholesterol 131.6 mg, Fat 48.2 g, Fiber 2.5 g, Protein 37.6 g, SaturatedFat 22 g, Sodium 1638.4 mg, Sugar 4 g
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 DOGS
I got the recipe for the hearty sauce more than 20 years ago from an aunt who lived in Chicago. We love it at home or on a picnic.-Linda Rainey, Monahans, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1184mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein.
CHILI DOGS
Steps:
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add 1 chopped onion and 2 chopped garlic cloves and cook, stirring, until soft and translucent, about 5 minutes. Add 1 pound ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes.
- Stir in 2 1/2 cups ketchup, 1 teaspoon chili powder and 2 tablespoons yellow mustard and simmer until thickened, about 15 minutes. Season with salt and pepper.
- Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns and top with the chili and shredded cheddar.
TEXAS CHILI WEINERS (HOT DOGS)
Make and share this Texas Chili Weiners (Hot Dogs) recipe from Food.com.
Provided by GeeWhiz
Categories Lunch/Snacks
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onion in oil over medium to medium high heat.
- Add beef, sausage, chilies, garlic and cumin; stir as it's cooking to break up the meat.
- When onion is translucent, stir in water.
- Bring to a boil, uncovered.
- Reduce heat and simmer at least one hour or until stock cooks down.
- Add salt.
- Serve with chopped onions and mustard on hot dogs in a roll. Enough for 8-10 dogs.
Nutrition Facts : Calories 294.1, Fat 22.5, SaturatedFat 7.6, Cholesterol 77.8, Sodium 619.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 20.1
CHIPOTLE CHILI DOGS
Put some fireworks on your hot dogs with chipotle chili sauce.
Provided by bd.weld
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Combine ground chuck, diced onion, minced chipotle chili peppers, and garlic in a saucepan. Cook over medium heat until beef is browned and crumbly, about 5 minutes. Drain.
- Return beef mixture to saucepan; stir in tomato sauce and chili powder. Bring to a boil, reduce heat, and simmer 15 minutes, stirring occasionally.
- Cook hot dogs according to package directions.
- Butter hot dog buns and toast in a toaster oven, about 2 minutes. Place cooked hot dogs in the prepared buns. Spoon chili over hot dogs. Top with Cheddar cheese and onions. Serve immediately.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 27.7 g, Cholesterol 55.6 mg, Fat 23.8 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 10.3 g, Sodium 1114.8 mg, Sugar 7 g
CINCINNATI CHILI DOGS
Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet onion, and lots of shredded cheddar cheese. Unless you're a pro at eating one, you may want to grab a knife and fork -- or a bib.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.
- Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.
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