Carolinas Best Chili For Dogs Burgers And Fries Recipes

CHILI SAUCE FOR HOT DOGS, FRIES AND HAMBURGERS

Steps:

• With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, cinnamon, parsley and cayenne pepper, black pepper and mix well.
• Simmer uncovered over low heat for 2 hours or until the mixture becomes thick and viscus. Stir often! Taste for seasoning and spice level; add more to suit your taste.
• Let cool and store in airtight containers in the freezer. This is also great served over spaghetti with extra sharp cheddar and fresh diced onions.

CAROLINA'S BEST CHILI FOR DOGS, BURGERS, AND FRIES

Steps:

• Start by breaking up the ground chuck into small pieces, and place into a medium sauce pan or pot. Cover with water, only to cover the meat. No need to drown it! Add minced or small diced onion. Bring to a boil, and reduce heat to medium/low. Let simmer until meat is very fine. Hint: Sometimes I use a potato masher to help break it up and make it finer. Drain chuck over another bowl. KEEP THE LIQUID! You may want to add some later to make the chili thinner.
• Add the meat back to the sauce pan/pot, and add the rest of the ingredients.
• PLEASE REMEMBER to add more or less of each ingredient to tweak recipe to your tastebuds! This is YOUR recipe, you really can't mess it up!
• Simmer on LOW for as long as you like, adding liquid from drained chuck, and/or other ingredients if desired. The longer you simmer, the more flavorful your chili becomes.
• Double or Triple your recipe. Store in freezer bags or microwavel containers.

TYLER'S DAD'S ULTIMATE CHILI DOGS

Steps:

• SAUCE:.
• Heat olive oil in a skillet over medium heat.
• When hot, 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.

CAROLINA CHILI DOGS (OAMC)

Steps:

• Begin making the Carolina Chili. (To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil.
• Add the chopped onion to the beef. When the water boils again, reduce the heat to medium. Stir to begin breaking up the meat.
• Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.
• Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
• Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
• While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
• Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun and smother with chili.
• Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.