Corn Chip Chili Hot Dog Recipes

CORN CHIP-CHILI HOT DOG RECIPE

Steps:

• Heat grill to medium heat.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, heat chili as directed on label.
• Fill buns with wieners; top with chili, cheese, onions and crushed chips.

FIRESIDE HOT DOGS WITH SPICY CHIPS

Steps:

• For the spicy chips: Preheat the oven to 350 F.
• Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.
• For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.
• Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
• To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.

CORN DOG CHILI

Steps:

• Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
• Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
• Remove and reserve hot dogs.
• Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
• Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
• Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
• Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
• Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
• Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
• Flip the cakes and cook another minute until done.
• Reserve cooked cakes on a plate until the whole batch is cooked.
• Serve the chili topped with the griddle cakes.

HOT DOG CHILI

Steps:

• Brown ground beef with minced onion; drain.
• In a medium sized cooker add ketchup, onion soup mix, brown sugar, mustard and water.
• Add ground beef and onion to mixture.
• Simmer on low heat for 2 to 3 hours.
• Serve on hot dogs or with corn chips, cheese and sour cream.
• Enjoy!

HOT DOG CHILI FOR CHILI DOGS

Steps:

• Place ancho chiles into 1 cup boiling water and set aside until softened, about 15 minutes. While chiles are soaking, place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain excess grease but reserve 2 tablespoons bacon drippings in the pan.
• Cook and stir white and red onion in bacon drippings with bacon over medium heat with a pinch of salt until onions are translucent, about 5 minutes; stir in garlic and cook until softened, about 1 more minute. Pour in 3 cups boiling water and stir in beef chuck, mixing the meat with the water to break it apart. Bring to a boil and reduce heat to low.
• Stir in tomato paste and beef bouillon granules until the granules dissolve; allow mixture to simmer while you complete remaining steps.
• Place soaked ancho chiles and their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika into a blender and blend until smooth; pour mixture into the chili. Use a little water to dissolve remaining mixture in blender and pour into the chili.
• Bring chili to a slow boil over medium-low heat and stir in kidney beans and masa harina. Reduce heat to low; allow to simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If chili is too thin, mix in more masa harina.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

BAKED CHILI HOT DOGS

Steps:

• Heat oven to 350 degrees F. Grease 9 x 13-inch baking dish.
• Heat hot dogs according to package directions. Arrange hot dog buns in baking dish, cut side up. Place hot dogs in buns. Top with chili. Sprinkle with cheese. Tent pan with foil.
• Bake 15 to 20 minutes or until hot and cheese is melted.