CHILI DOGS
There are few things more indulgent than biting into a chili dog. With a soft bun, all-beef hot dog, warm ground beef chili, and melted cheddar cheese, this easy recipe is the best way to eat a hot dog.
Provided by Kristen Stevens
Categories Dinner
Time 25m
Number Of Ingredients 11
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)
Nutrition Facts : ServingSize 1 hot dog, Calories 385 kcal, Sugar 6 g, Sodium 970 mg, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 35 g, Fiber 2 g, Protein 25 g, Cholesterol 70 mg, UnsaturatedFat 8 g
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
JEFF'S HOT DOG CHILI
A really good chili sauce like I had as a kid. This took me many years to get the ingredients just right. Hope you enjoy.
Provided by orion3
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 7.5 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 0.8 g, Protein 13.6 g, SaturatedFat 3.6 g, Sodium 594.7 mg, Sugar 6 g
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
CHILI DOG CAKE
You may not want to eat this hot dog with your hands - it's an ice cream cake! To make the jumbo frank, we formed chocolate ice cream into a log and tucked it into a pound-cake bun. For toppings, we used strawberries and fudge sauce for chili, orange frosting for cheese and white chocolate for chopped onions. It's messy and delicious, just like the real thing.
Provided by Food Network Kitchen
Time 2h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix the chocolate ice cream in a bowl with enough red gel food coloring to make a hot dog color.
- Scoop the ice cream onto a piece of parchment paper; fold the parchment over the ice cream, then use a ruler to push the ice cream into a 12-inch-long log.
- Roll up the log and twist the ends of the parchment. Freeze until firm, at least 2 hours.
- Trim a thin slice from all 4 sides of the pound cake. Make 2 long cuts down the top of the cake, about 1 inch in from each side and 1 inch deep; dig out the center of the cake to make a cavity for the hot dog.
- Make the "chili": Mix the strawberries with the fudge sauce in a bowl; set aside.
- Make the "cheese": Tint the vanilla frosting orange with red and yellow gel food coloring; transfer to a resealable plastic bag and snip a small corner.
- Unwrap the frozen hot dog and position it in the center of the pound cake.
- Spoon the strawberry mixture on top of the ice cream.
- Pipe the orange frosting on top. Sprinkle with the white chocolate. Freeze until serving.
CHILI FROM SCRATCH
Healthy and delicious. I skipped the meat entirely, and it was still terrific. Recipe courtesy of health.com.
Provided by AmyZoe
Categories Beans
Time P1DT8h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the oil in a large pot over medium-high heat.
- When it's hot, add the ground meat and sprinkle with salt and pepper.
- Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up until the meat browns all over (5 to 10 minutes).
- Add the onion, and cook, stirring once in a while, until it softens and turns brown (3 to 5 minutes).
- Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
- Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2 or 3 inches.
- Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover.
- Cook, undisturbed, for 30 minutes.
- After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently.
- Add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
- When the beans begin to soften (30 to 60 minutes, depending on the type of bean and whether you or not you soaked them), sprinkle with salt and pepper.
- Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact. This will take about the same amount of time as it took for them to soften.
- When the beans are very tender, taste, adjust the seasoning, and serve garnished with cilantro.
Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 2.1, Cholesterol 38.6, Sodium 48.2, Carbohydrate 40.2, Fiber 9.9, Sugar 3.5, Protein 24.6
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