Chili Dog In A Log Recipes

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MY FAVORITE CHILI DOGS



My Favorite Chili Dogs image

The very thought of a hot dog dressed in chili makes me giddy. To get that straight-from-the-ballpark taste, I combine ketchup, mustard, chili and pepper sauce. -Patricia Pauling, Adams, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 finely chopped small onion
1 can (15 ounces) tomato puree
1/2 cup ketchup
2 tablespoons chili powder
1 tablespoon finely chopped green pepper
1 tablespoon white vinegar
2 teaspoons ground mustard
1 teaspoon hot pepper sauce
1 teaspoon onion salt
1/2 teaspoon garlic powder
8 hot dogs
1 package (12 ounces) hot dog buns, split
Finely chopped red onion
Yellow mustard

Steps:

  • In a large saucepan, cook and crumble beef over medium heat until no longer pink, 8-10 minutes; drain. Add next 10 ingredients; simmer until thickened, about 45 minutes, stirring frequently., Cook hot dogs according to package directions. Place in buns and top with chili, red onion and yellow mustard.

Nutrition Facts : Calories 427 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1195mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

CHILI DOGS



Chili Dogs image

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

1 lb lean ground beef
1 medium onion (minced)
4 cloves garlic (minced)
1 tablespoon honey
2 tablespoons chili powder (or more if you like it spicy)
14 ounce can diced tomatoes (fire-roasted tomatoes are great in this recipe!)
1 teaspoon EACH: sea salt and pepper
8 hot dogs or smokies
8 brioche hot dog buns (gluten-free buns, if needed)
1 cup shredded cheddar cheese
Chopped green onions (to serve)

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

CHILI DOG CASSEROLE II



Chili Dog Casserole II image

This recipe is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!

Provided by Maxine Miller

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 10

Number Of Ingredients 4

2 (15 ounce) cans chili with beans
1 (16 ounce) package beef frankfurters
10 (8 inch) flour tortillas
1 (8 ounce) package Cheddar cheese, shredded

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
  • Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Nutrition Facts : Calories 491.4 calories, Carbohydrate 39.4 g, Cholesterol 61.5 mg, Fat 28.8 g, Fiber 5.3 g, Protein 19.7 g, SaturatedFat 12.8 g, Sodium 1322.5 mg, Sugar 2.6 g

CHILI DOGS



Chili Dogs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 17

2 good-quality beef franks
2 good-quality hot dog buns
2 cups chili, recipe follows, heated
1/2 cup grated Cheddar
2 tablespoons finely diced onion
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

Steps:

  • Preheat the broiler.
  • Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in.
  • In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
  • After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
  • Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

TEXAS CHILI DOG



Texas Chili Dog image

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

8 Ball Park® Brand Franks
8 Ball Park® Hot Dog Buns
Yellow mustard
1 cup chopped yellow onion
2 cups grated Cheddar cheese
1 jalapeno pepper, seeded and thinly sliced
1 pound ground beef
1 tablespoon vegetable oil
½ sweet yellow onion, chopped
½ red bell pepper, chopped
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
2 teaspoons garlic granules
2 teaspoons paprika
salt and pepper to taste

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

BEEFY CHILI DOGS



Beefy Chili Dogs image

For years, people have told me I make the best hot dog chili out there. It's timeless, it's family-friendly, and I carry the recipe with me because people ask for it. -Vicki Boyd, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings (2 cups chili).

Number Of Ingredients 9

1 pound ground beef
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup ketchup
8 hot dogs
8 hot dog buns, split
Optional: Shredded cheddar cheese and chopped onion

Steps:

  • For chili, in a large skillet, cook beef over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Transfer beef to a food processor; pulse until finely chopped., Return beef to skillet; stir in seasonings and ketchup. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes to allow flavors to blend, stirring occasionally. , Meanwhile, cook hot dogs according to package directions. Serve in buns with chili. If desired, top with cheese and onion. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 400 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1092mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 1g fiber), Protein 19g protein.

CINCINNATI CHILI DOGS



Cincinnati Chili Dogs image

My in-laws are from Ohio, so we have Cincinnati chili at many of our family gatherings. I spiced up this family classic with cinnamon and cocoa powder and then ladled it over hot dogs. It's perfect for game day, tailgates and potlucks. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
2 small onions, chopped, divided
2 cans (15 ounces each) tomato sauce
1-1/2 teaspoons baking cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
10 hot dogs
10 hot dog buns, split
Shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, cook and stir ground beef until no longer pink, breaking it into crumbles; drain., In a 3-qt. slow cooker, combine beef with 1 chopped onion; add the next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer., Serve on buns; top with shredded cheese and remaining chopped onion.

Nutrition Facts : Calories 419 calories, Fat 24g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1135mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

CHILI DOG CHILI



Chili Dog Chili image

The method for making this chili is to boil the beef. Boiling the ground beef yields a smooth texture, perfect for chili dogs.

Provided by KelBel

Categories     Meat

Time 1h15m

Yield 5 cups

Number Of Ingredients 12

2 cups water
1 lb ground beef
1 medium onion, diced
1 (15 ounce) can tomato sauce
2 garlic cloves, minced
1 1/2 tablespoons chili powder
3/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 bay leaf

Steps:

  • Bring water to a boil in a large pot. Add beef and boil for 30 minutes stirring occasionally. Drain beef.
  • Add remaining ingredients to beef and simmer for 30 minutes.
  • Serve over hot dogs with yellow mustard and onions.

CHILI DOGS



Chili Dogs image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar

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 DOG IN A LOG!



Chili Dog In A Log! image

These reminded us of something you'd find at a county fair with all the fried food deliciousness. Imagine biting into a melted chili cheese dog fried in a crunchy egg roll wrapper and you have this tasty snack. Fry these up for the big game, sit down and watch them disappear. We suggest serving with extra chili and a bit of...

Provided by Colleen Sowa

Categories     Other Appetizers

Time 40m

Number Of Ingredients 10

EGG ROLL WRAPPERS
1 - 2 pkg (16 - 30 per package) egg roll wrappers
FILLINGS
mustard (optional - to taste)
1 - 2 can(s) bean less chili or with beans chili (or homemade chili),15 ounces
1 - 3 pkg hot dogs (10 per package)
1 pkg sharp cheddar cheese sliced thin or shredded fine
OPTIONAL
1 large onion, minced very fine
extra chili for dipping

Steps:

  • 1. Optional: Spread a little mustard on egg roll wrapper.
  • 2. Add cheese cut small or sprinkle on a little shredded cheese.
  • 3. Put a little of the canned chili (or homemade chili) on top of the mustard layer.
  • 4. Cut hot dogs to the size needed (they may be too long), place on top of chili. Pictured are whole hot dogs. Sometimes we use half hot dogs too. Optional: Sprinkle a little onion on.
  • 5. Using a little water to seal the edges.
  • 6. Roll up as you would a regular egg roll.
  • 7. Cook right away in hot oil.
  • 8. Drain on paper towels and serve.
  • 9. If you make some for future use, fry them up and totally let cool. Freeze on a metal baking sheet. When totally frozen, transfer to zipper bags and store in the freezer until needed.
  • 10. *** You can use extra chili to dip the logs in. *** We also make these with just cheese and hot dog.

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