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Chilli Dogs recipe

Chilli Dogs recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

I started putting chilli onto my hot dogs to liven them up a bit instead of just fried onion and it tastes lovely. Great for families!


Stirlingshire, Scotland, UK

3 people made this

IngredientsServes: 4

  • 250g (9 oz) beef mince
  • 300g jar salsa
  • 4 jumbo frankfurters
  • hot dog rolls

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Dry fry the mince for 3-4 minutes until browned. Add the salsa, cover and simmer for 15 minutes, adding a little water if the mixture looks too dry.
  2. Meanwhile, heat the frankfurters (I use the microwave).
  3. Place 1 frankfurter into each roll. Spoon the chilli on top and serve with chips or wedges.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I tried it with quarn it was really nice and with wedges made the perfect barbecue meal-15 Apr 2014


New Castle PA Chili for Hot dogs

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This is a recipe for Hot dog chili that we from New Castle grew up with. I tried it yesterday and was pleasantly surprised at how close this was to the original. For those of you that live very far away, it’s worth making this.

Instructions

  1. 1 Cook beef and drain off the fat real good. Add the rest of the ingredients, cover with water completely and simmer 2 1/2 – 3 hours. Keep adding water to keep it from drying out. Then add 4 tablespoons corn meal with water to it slowly. Cook some more for 10 – 15 minutes, stirring occasionally. Be sure it doesn’t dry out. Cook on low heat.
    You can alter the recipe to taste at your liking
  1. 1 You have to watch this like a hawk. I will try a slow cooker next time.
  2. 2 Anyhow, we’ll never be able to duplicate the old P.O. lunch chili, but this isn’t bad! By the time you get the onions, mustard and ketchup on the dog….you still have that same sensation as New Castle Chili……….it will bring back memories.

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2 cloves garlic, minced
1/2 cup onion, chopped fine
2 tablespoons vegetable oil
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon yellow mustard
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco, or to taste
1/4 cup ketchup
1/2 cup tomato juice
6 large hot dog buns
6 hot dogs, cooked

In a large heavy skillet, cook garlic and onion in oil over moderate heat, stirring, until onion is softened.

Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.

Add remaining ingredients, adding just enough juice to create a very loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.


Chili Cheese Crescent Dog Bake Recipe

They just aren&rsquot for Super bowl, game day or special occasions. They&rsquore for every occasion that is a fun gathering and everyone wants to have a good time eating appetizers and beer! Or soda pop!

Ok, so it&rsquos super simple to make this chili cheese dog bake. It starts with some simple crescent roll dough. Choose your favorite cheese (we love cheddar and American cheese!). Roll the crescent dough that&rsquos stuffed with a hot dog and a bunch of cheese. Add some of your favorite chili and lots of warm oven love. After about 45 minutes, voila! You can a wonderful warm meal for all chili cheese hot dog lovers!

Video: Chili Cheese Crescent Dog Bake &ndash So easy and so good!:

There&rsquos so many different types of hot dogs out there ranging from pork, beef, turkey and even vegan tofu! So you have plenty of options to choose from for this chili cheese bake. The reason why our chili cheese hot dog bake is so popular is because it can serve many people at once. It&rsquos so quick and easy to roll a bunch of cheese and hot dogs in crescent rolls and bake them. In fact, during our taste test, we did two batches at once and it literally took just a few minutes. The problem was we had two huge platters that needed to be eaten!

Best way to cook crescent dough with hot dogs?

The key is to bake the rolls covered in foil first, then continue baking them without the foil. This ensures that the dough cooks all the way through, leaving you with warm tender crescent dough filled with the best chili cheese dogs on Earth! They&rsquore the perfect appetizer or full meal! Make sure to bake the rolls covered in foil first, then continue baking them without the foil. This ensures that the dough cooks all the way through, leaving you with warm tender crescent dough filled with the best chili cheese dogs on Earth!


Hot Dog Chili Recipe

Hot dogs are one of Carrigan’s favorite food and her love for them means we’ve started eating them more often. Summer is the perfect time for hot dogs!

Justin mans the grill and we all enjoy the time we spend together in our backyard on warm summer evenings. But when it comes to hot dogs, I want chili cheese dogs every single time. Every single time.

We love to use Wonder Hot Dog and Hamburger buns for our summer meals. There’s just something about them that feels like summer. They’re just summer essentials and have to be part of our summer memories.

This summer Wonder has partnered with the United Services Organization (USO) to honor military men and women. The hot dog and hamburger packages feature stars, stripes, and camo in honor of our heroes!

Wonder is celebrating our nation’s heroes with the “Camo for the Cause” initiative. Wonder will be making a donation of $250,000 by its parent company (Flowers Bakeries, LLC) to support the USO and its efforts!

The “Camo for a Cause” packaging is only available through the end of July, so be sure to pick up some Wonder Classic hot dog and hamburger buns for your next cookout, picnic and other get-togethers!

Then think about trying your hand at making your own hot dog chili!

For the longest time, I just bought hot dog chili at the store and used that to make chili dogs. But most things are better when you make it yourself and homemade hot dog chili is no different! It’s so versatile!

If you didn’t know we’re huge fans of chili in our house! Carrigan also loves Instant Pot Chili Mac so I whip that up pretty often too! But there’s a difference between the chili I make for meals and for chili mac and the type of chili I make for our chili dog recipe.

The main difference is in the beans. In this hot dog chili recipe, there are no beans. Instead, you get a super simple ingredients list that turns into a tasty hot dog sauce you can actually use on hot dogs, hamburgers, french fries, and tater tots (it’s delicious over tater tots with some cheese)!

Hot Dog Chili Recipe Ingredients

  • 1 pound ground beef
  • 1 cup water
  • 1 cup minced onion
  • 1-2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 cup ketchup
  • 2 teaspoons chili powder
  • 1 teaspoon Worcestershire sauce
  • 8 hot dogs
  • 1 package Wonder Hot Dog Buns
  • Toppings as desired
    • Minced onions
    • Mustard
    • Corn chips
    • French friend onions

    How to Make Hot Dog Chili

    The key to making really great hot dog sauce is getting your meat really smooth. You don’t want big chunks of ground beef in your chili dog sauce. By putting your meat in some water and then breaking it up until it’s smooth, it will brown up with the consistency that makes for great hot dog chili.

    1. Place ground beef in a bowl and cover with water. Allow to sit for a few minutes and then use a spatula to break up the meat.

    2. Add ground beef, water, onion, and garlic in a large saucepan. Cook over medium heat until the meat is no longer pink and the onions are soft.
    3. Add in ketchup, chili powder, Worcestershire sauce, and salt and stir well.

    4. Bring the mixture to a boil and then reduce the heat and allow to simmer over low heat.

    5. Simmer uncovered for 15-20 minutes or until the hot dog chili sauce is your desired consistency.

    6. Cook or grill hot dogs and place each hot dog in a Wonder Hot Dog bun.

    7. Serve the homemade hot dog chili over hot dogs and top with your favorite toppings.


    Recipe Summary

    • 2 tablespoons vegetable oil
    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 2 teaspoons chili powder
    • 1 8-oz. can tomato sauce
    • 1 15-oz. can red kidney beans, drained and rinsed
    • Salt, optional
    • 8 uncured turkey or chicken hot dogs
    • 8 whole-wheat hot dog buns, toasted
    • ½ cup shredded low-fat Cheddar

    Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Stir in garlic and chili powder and sauté 30 seconds. Stir in tomato sauce and beans and bring to a simmer. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Season with salt, if desired.

    Bring a large pot of water to boil. Add hot dogs and boil 5 minutes. Drain well, place on buns, top with chili and cheese, and serve immediately.


    • 8 good-quality sausages
    • 2 red peppers, sliced
    • 1 red onion, sliced
    • 250ml (8 fl oz) passata
    • 4 large hotdog rolls
    • 2tbsp olive oil
    • 4 garlic cloves, sliced
    • 1 pinch of chilli powder
    • 2tsp cumin seeds, crushed

    Cook the onion and pepper in the oil for 5 mins until they start to char.

    Reduce heat, add the garlic and spices and cook for a further 2 mins.

    Pour in the passata and 150ml water, bring to the boil and simmer for 10 mins.

    Grill the sausages for 10 mins until cooked. Split rolls and fill with sauce and sausages.


    Method

    Stovetop Bone Broth

    Lay out cubes of beef and fat on a parchment-lined baking sheet and place in the freezer for about 15 minutes. Also put your meat grinder attachment and grinding plates in the freezer.

    2. To assemble cure seasoning mixture, combine sea salt, paprika, garlic powder, ground white pepper, onion powder and pink curing salt.

    3. With the grinder running on medium speed, feed the beef and fat through using the finest grinding plates. Every 4 cubes of beef, run a cube of fat through so that the mixture is marbled.

    4. Add the cure/spice mixture to the ground beef and mix it together quickly to prevent heating up the beef.

    5. Put half of your beef mixture and half of your ice into a food processor. Pulse to combine until it is a paste like consistency. The ice and beef should emulsify together. Repeat with the second half of beef and ice. This beef mixture is now ‘farce.’ Before leaving it to cure, pan fry a little bit of the farce in oil so that you can make sure the salt and seasoning is good. If it is, move on to curing.

    6. To cure the farce, put the meat in a bowl and cover with plastic wrap pressed directly up against the surface of the meat. Keep it in the fridge for 24 hours.

    7. Thread the natural sheep hotdog casing onto the sausage stuffer and stuff with the cold farce and twist into hotdogs. Watch the episode to see how I do this!

    8. Let the hot dogs sit uncovered in the fridge for a couple hours.

    9. Using a stove-top smoker (or your preferred smoking method), smoke the hotdogs with mesquite and hickory wood chips over medium-high heat. Once you see whisps of smoke coming out, lower the heat to medium low and keep the smoker at about 170°F for 45 minutes. Snip them apart into individual hot dogs.

    Hot Dog Buns

    Add ½ cup milk, ¾ cup water and 2 Tbsp butter to a saucepan. Heat it to 110°F and then add to the bowl of your stand mixer. Next add one packet of active dry yeast and 1 Tbsp sugar. Let them bloom for 10 minutes.

    2. Add 250g bread flour, 250g all-purpose flour and 1 ½ tsp of kosher salt into a bowl and give a tiny whisk to combine.

    3. Add one large beaten egg to the wet ingredients, then pour the dry ingredients into the bowl.

    4. Using the stand mixer with a dough hook, mix on low speed for about 1 minute until everything is combined and then on to medium speed for 5 to 8 minutes, until a smooth, tacky, supple, ball of dough forms.

    5. Clean out and lightly oil a bowl and place the dough inside. Let it rise for about one hour or until doubled in size.

    6. Place the dough onto the work surface and flour well on both sides. Roll out, divide and shape hotdog buns. Watch the episode for my method!

    7. Place them on a parchment-lined baking sheet at least 1 inch apart and spray with nonstick cooking spray. Loosely cover with plastic wrap.

    8. Let sit until doubled in size.

    9. Brush down the tops of each bun with a beaten egg.

    10. Bake them in a 350°F oven for 15 to 25 minutes, or until they emerge golden brown and puffed.

    11. Allow to cool completely on a wire rack.

    You Suck at Cooking Chili

    Heat 1 tsp cooking oil in a skillet over medium high heat. Add ground beef and cook until nicely browned.

    2. Add a few tablespoons of olive oil to a large pot. Heat over medium heat. Add diced onion and cook until they start to brown.

    3. Add more olive oil and add the garlic. Stir to combine.

    4. Add browned beef and 1 tablespoon of salt. Stir to combine.

    5. Add the can of crushed tomatoes to the pot. Stir to combine. Turn the heat to medium low.

    6. Add chili powder, cumin, brown sugar, and beef broth. Stir to combine.

    7. Cover and simmer on low for 10 minutes.

    8. If you want to add beans to your chili, add them now. Stir to combine and then let simmer for 30-60 minutes.

    Beer Steamed Chili Dog Assembly

    Add your hot dogs to a hot cast iron skillet. Lightly pour beer over the hot dogs, and cook until desired temperature is reached and hot dogs have a nice color.


    Sweet Chili Dogs Recipe

    TRADITIONAL AMERICAN RECIPE: Only seven easy to find ingredients are needed for these spicy hot dogs made from pork sausages and caramelised onion.

    These chili cheese dogs are quite flavorful. The chili is sweet, tangy, and bold with a little kick to it. Plain and simple. Not pretty. Not fancy. Just some good ol’ chili.

    Skill Level: Time: 20 Minutes
    Price: Serves: 4 People

    ( sweet chilli if you can get them )

    ( sweet chilli if you can get them )

    ( sweet chilli if you can get them )

    4 tablespoons Sweet Chilli Sauce

    2 tablespoons Tomato Purée

    01 - Heat oven to 220C / 420F.

    02 - Spread the Sausages in a roasting tin and cook them for 20-25 minutes turning them from time to time, until golden and well cooked through.

    03 - Meanwhile, fry the Onions in a little bit of Oil over a high heat until almost softened and browning. Add a teaspoon of sugar to caramelised it.

    04 - Stir in the Sweet Chilli Sauce, Tomato Purée and Black Pepper, and cook for an extra 5 minutes.

    05 - Split the Hot Dog Buns, add a spoonful of the Sweet Chilli Onions, top with a Sausage, then a spoonful more Onions.


    How To Make Copycat Dairy Queen's Spicy Chili Dogs

    • 1 oz extra-virgin olive oil
    • 1 onion, chopped, plus extra for topping
    • 2 garlic cloves, chopped
    • 1 lb ground beef
    • 2 ½ cups ketchup
    • 1 tsp chili powder
    • 2 tbsp yellow mustard
    • Salt and pepper, to taste
    • 4 all-beef hot dogs
    • 4 hot dog rolls
    • 1 pickle, sliced

    Add olive oil in a frying pan and heat on medium.

    Add chopped onion and garlic and cook, stirring for about 5 minutes.

    Stir in ketchup, chili powder, and mustard. Simmer for 15 minutes or until the mixture is thickened. Season with salt and pepper.

    Boil hot dogs in a simmering pot of water for about 6 minutes. Remove and pat them dry.



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