Chili Dog Soup Recipes

TEXAS CHILI DOG

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.

CHILI DOGS

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving., Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

CHILI DOGS

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)

HEARTY HOT DOG SOUP

Steps:

• In a large saucepan combine frankfurters, corn, tomato paste, chili powder, cayenne, onion powder, salt, pepper, water and cheese. Cook over medium heat until frankfurters plump and cheese is melted.

CHILI DOG SOUP

Steps:

• Cut hot dogs in rounds and deep fry until cooked.
• combine both cans of chili and jalepenos into a sauce pan or slow cooker (slow cooker may need water from time to time to prevent it from burning).
• Cook until thouroghly heated and nearly ready to eat.
• Add hot dog rounds in to chili mixture and mix.
• Serve into bowls, top with cheese and enjoy.

CHILI DOGS

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).

CHILI DOG STEW

Steps:

• in a sauce pan under medium high heat, empty the can of tomatoes, juice and all.
• add the onions and spices.
• while the onions and tomatoes heat, slice the hot dogs into pieces.
• add them to the pot, stir let it get almost boiling.
• add the can of chili.
• heat it to just bubbling.
• serve with mustard and cheese for the garnish.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove crescent rolls from packaging and roll them out/separate into individual triangles.
• Place one slice of American cheese followed by 1 hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange wrapped crescent dogs in a 9x13 glass baking dish. (see notes below about the baking dish) You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a ½" or so between each dog to allow room for the dough to puff.
• Spread chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside baked chili cheese dogs.
• Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle baked chili cheese dogs with a bit of chopped parsley and serve immediately.

CHILI DOG SOUP

Steps:

• If serving over pasta or rice, prepare that item as per standard directions, place onto individual plates or on large serving platter, spread out almost to the edges.
• Melt the butter until just turning brown, cook peppers and onions to desired consistency (searing them (cooking them fast on highest setting) to where the outside is lightly brown and yet they retain some of the crisp is a wonderful choice, in my opinion)
• Add chili, hot dogs, onions, peppers (and vegetables if chosen) to a medium sized pan and heat on medium until it just starts to bubble.
• Remove from heat, add to a bowl or serve on top of rice or pasta and sprinkle shredded cheese evenly over the top. Cover with a plate or lid for a few moments to melt cheese, or put into a microwave for about 15 - 20 seconds to melt.
• Cover with crushed crackers for an extra flair and body (Saltines, Ritz or other varieties. I like to use the vegetable flavored ones to enhance the flavor when I add mixed vegetables to this)

CHILI DOGS

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.