chili dogs

Here's what you need: hot dog buns, butter, garlic, fresh parsley, cheddar cheese, chili, hot dogs

Chili Cheese Dog Boats Recipe by Tasty

hot dog buns

butter, melted

garlic,

fresh parsley, finely chopped, plus more for garnish

cheddar cheese

chili, beans

hot dogs

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Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.

Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.

Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.

Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.

https://vid.tasty.co/output/33197/mp4_640x640/1496335443

Try this homemade beef Chili Dog recipe the next time you&#039;re craving comfort food, for a tailgate menu, or any time you fire up the grill.

Chili Dogs

olive oil

onion (finely chopped (about 1 cup))

red bell pepper

chili powder

cumin

oregano

chipotle chili powder ((see note 2))

thyme

coriander

Salt and black pepper

garlic (minced)

beef

tomatoes

tomato sauce

bay leaf

cheddar cheese (for garnish, for topping)

red onion (chopped, for topping)

In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.

Stir in garlic until fragrant, about 30 seconds. Add beef and cook, breaking up the clumps with a spoon, until the beef is no longer pink, about 5 minutes.

Stir in diced tomatoes, tomato sauce, and bay leaf. Bring to a simmer, cover, and cook for 30 minutes. Remove lid and continue to simmer until the chili has thickened, about 1 hour longer (if chili sticks to the bottom of the pot, stir in 1/2 cup water and continue to simmer). Remove bay leaf and season to taste with salt and pepper.

To make the hot dog chili:

Heat an outdoor grill to medium-high heat, scraping the grill grates clean if needed. Score hot dogs on each side with a sharp knife.

Place the hot dogs on the grill, and grill until well-marked and heated through, about 2 minutes per side. Turn the heat off and carefully toast the buns on the still-warm grill, about 2 minutes.

To assemble, place a hot dog in each bun and top with the chili, cheddar cheese, and red onions, if desired.

To make the chili dogs:

https://content.jwplatform.com/videos/okNgGXUR.mp4

Grilled hot dogs are good. Grilled hot dogs topped with homemade beef chili are even better! Try this Chili Dog recipe the next time you’re craving comfort food, as part of a tailgate menu, or any time you fire up the grill.

Chili Dogs- Culinary Hill.mp4

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. 
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

lb. lean ground beef

onion,

garlic cloves,

honey

chili powder (or more if you like it spicy)

tomatoes tomatoes

EACH: sea salt and pepper

brioche hot dog buns (gluten-free buns, if needed)

green onions,

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 onions and garlic. Continue to cook until the meat is no longer pink and the onions are 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&#8217;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)

All of your favorite comfort foods in one dish!

Chili Cheese Dog Tater Tot Casserole 

hotdogs,

(15 oz) cans chili (with beans)

ketchup

Worcestershire sauce

onion, finely chopped

red pepper flakes

cheddar cheese, divided

mozzarella cheese, divided

(28 oz) bag frozen tater tots

Salt & pepper

Preheat oven to 350°. Grease a 9x13 baking dish.

Combine the first 6 ingredients in a large bowl, stirring to combine.

Pour the mixture into prepared pan and top with 1 cup cheddar cheese and 1/4 cup mozzarella cheese.

Spread the tater tots on top of the cheese layer and bake for 30 minutes.

Sprinkle the remaining cheese on top of the baked casserole and bake for an additional 10 minutes or until the cheese is slightly crispy on top.

Jazz up your hot dog game and skip the canned chili. This recipe for hot dog chili is simple, easy to make, and is perfect for your next barbecue. 

The Best Hot Dog Chili Recipe

white onion, chopped

apple cider vinegar

brown sugar

beef broth

garlic salt

pepper,

In a large saucepan, brown the garlic and onion. Cook until fragrant and light brown.

Add the ground beef and cook until there's no more pink in the meat.

Once the meat is just cooked, add in the crushed tomatoes, beef broth, brown sugar, apple cider vinegar, cumin, garlic salt, and pepper. Stir to combine.

Let the chili simmer on medium-low and reduce for 15 minutes.

Serve the chili on top of hot dogs and garnish with shredded cheddar cheese and chopped red onions.

If you love hot dogs, you have to try this Easy Hot Dog chili which comes together in a flash. It's great on hotdogs, nachos, loaded fries, and even hamburgers!

Easy Hot Dog Chili

lb. chuck

chili seasoning

water

onion

Tbsp. sugar

hot sauce

salt & pepper

Brown ground chuck or turkey in a skillet. Drain grease.

Add chili seasoning and water. Simmer until thickened (about 5 minutes).

Use a fork to break up any large chunks of meat. It should be as fine as possible.

Add ketchup, onion and sugar. Stir well and cook for 10 minutes over medium low heat until meat is tender.

Sprinkle in a dash of hot sauce or worchestershire (your choice).

Add salt and pepper to taste.

Recipe video above. A pan-fried or BBQ sausage smothered in chili sauce in a hot dog bun. Cracker of a recipe for summer BBQ&#39;s, gatherings with friends and game-day! My chili sauce is a copy-cat of the famous Ben&#39;s Chili Bowl half-smoke chili dogs in Washington DC. Love how their boldly spiced chili sauce is thick and almost &quot;smooth&quot;, so it stays in the hot dog better. I replicated this by blitzing the chili a bit. Releases flavour, thickens the sauce. Win!Also, skip the cheap hot dog &quot;footy franks&quot;. Do what Ben&#39;s does - use a good smoked sausage.

Chili dogs

tsp smoked paprika ((sub plain paprika))

cumin powder

tsp cayenne pepper (, adjust to taste)

garlic powder

onion powder

mustard powder

tsp black pepper

garlic (, finely minced)

onion (, finely chopped)

red capsicum / bell pepper (, finely chopped)

500 g/1 lb ground beef / beef mince

tomato paste

/ 14 oz canned crushed tomato

beef cubes ((I like Oxo, easy to crumble, Note 2))

tsp cooking/kosher salt (,

smoked sausages ((kransky, bratwurst, half-smoke)

white onion (, finely chopped)

Yellow mustard ((I use Heinz American mustard))

Plain crinkle cut potato chips (,

Sauté aromatics - Heat oil over medium high in a heavy based pot. Cook the onion, garlic and capsicum for 3 minutes.

Brown beef - Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add tomato paste and stir for 1 minute.

Sauce - Add the spices, tomato, water, crumbled beef cube and salt. Stir well.

Slow cook 3 hours -  Bring the chili to a simmer then turn down to low, on a small burner. Put the lid partially on (to allow for sauce reduction). Simmer for 3 hours on low (goal: small bubble every now and then), stirring just to ensure the base doesn’t catch. OR put it in a 160°C/325°F oven for 3 hours (lid partially cracked).

Slow cooker (Note 4) - Reduce water to 3/4 cup. After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to 8 hours on low.

Thicken sauce - Remove 1 1/2 cups of the chili into a container so the head of a stick blender will be submerged under the chili. Then blitz until smooth (~ 15 seconds). Add the pureed sauce back in the pot and stir well.

Sauce goal - As you stir, the remaining beef bits should become quite fine (rather than bolognese type chunks) because the beef is so tender. If the beef bits are not as small as desired, use a potato masher in the pot - it won&#39;t take long. The chili sauce should be a thick sauce that mounds up a bit when you scoop it, not runny. (Note 5) Keep sauce warm.

Optional rest overnight - Allow the sauce to cool then refrigerate overnight. As with most slow-cooked stewy things, the flavour improves! Reheat on the stove before proceeding.

Chili sauce:

Preheat oven to 180°C/350°F (160°C fan).

Grill/pan-fry - Preheat a pan with 1/2 tbsp oil (or the BBQ) on medium / medium high. Brown the stages all over until they are heated through (they are already cooked inside, it&#39;s just about heating/colour).

Assemble - Place hot dog buns on a tray. Stuff with a sausage, top with a squiggle of mustard and a sprinkle of onion. Spoon over a generous amount of warm chili sauce, top with cheese.

Bake for 7 to 10 minutes or until the cheese is melted. Serve immediately. Traditionally with a mound of plain crinkle cut potato chips and an ice cold beer!

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