Grammys Hot Dog Chili 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.

THE VERY BEST HOT DOG CHILI SAUCE RECIPE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the ground beef and sausage to the pot breaking it up into small pieces with a fork. The smaller the pieces, the better your chili will be!
• Continue cooking the meat until browned and no longer pink, approximately 7-8 minutes. Using a slotted spoon, remove the meat from the pot and transfer to a large bowl. Drain off all but 2 tablespoons of fat.
• Add the onion to the pot with the reserved fat. Cook the onion for 3-4 minutes or until softened. Stir in the garlic and continue cooking for 1 minute.
• Add the chili powder, cumin, garlic powder, cayenne, paprika and tomato paste to the onion mixture stirring to combine. Continue to cook the onions until the tomato paste turns a deep Burgundy color, approximately 2-3 minutes.
• Stir in the tomato sauce, brown sugar, espresso powder and vinegar. Return the beef and sausage back to the pot and stir to combine.
• Season with salt and pepper, to taste. Turn the heat to low and simmer for 10 minutes.
• Check for seasoning again adding salt and pepper, if necessary. Serve immediately.

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.

HOMEMADE HOT DOG SAUCE BY GRANDPA BOB

Steps:

• Place ground meats in a large dutch oven. Add enough water to just cover the meat. Bring to a boil, uncovered. Stir frequently to break meat into small pieces. Reduce heat to a simmer.
• In a small bowl, combine the chili powder, paprika, cumin, salt, black pepper, onion powder, garlic flakes, onion flakes, red pepper (START with lesser amount), and garlic salt. Stir into the meat after it comes to a boil.
• Cook meat for 1 1/2 hours on a low simmer, uncovered, stirring frequently.
• Remove from the heat. Remove grease with a large spoon. Leave some on to maintain consistency. More will cook off when it is warmed up. We leave about 1/4 cup.
• In a medium size bowl, combine the ketchup, Worcestershire sauce, and brown sugar. Stir into the meat, and continue to simmer over a low heat for 30 minutes, stirring frequently. Taste to see if any spices need adjusted, such as adding more salt and the rest of the red pepper. Allow these to simmer the last few minutes.
• Stir well prior to serving. Makes enough for 24 regular size hot dogs.
• Freezes well
• ***Best if made a few hours or a day prior to serving to allow flavors to blend well.

CHILI DOG CHILI

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.

JEFF'S HOT DOG CHILI

Steps:

• Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.

HOT DOG CHILI

Steps:

• Place ground beef in sauce pot over Medium heat.
• Crumble the beef as it begins to cook.
• Cook beef until browned. Drain and discard any grease.
• Add the water.
• Add the salt.
• Add the black pepper.
• Add the chili powder
• Add ketchup.
• Stir and let simmer for about 20 minutes.
• Add sugar.
• Add vinegar.
• Stir again and let cook until chili reaches desired thickness.
• Enjoy!

HOT DOG CHILI

Steps:

• Set a large skillet on the stove top over medium high heat. Brown the meat and crumble as small as you can. Drain the fat off and add the meat to the slow cooker.
• Add remaininng ingredients and stir.
• Cover and cook for 1.5 - 2 hours on high or 3 hours on low, stirring often. This may burn if you leave it unattended too long.
• If the hot dog chili sauce gets too thick add a splash of water or a touch more ketchup.

GRAMMY'S HOT DOG CHILI

Steps:

• Brown Hamburger and onions in a stock pot.
• Add all other ingredients.
• Simmer on low heat at least 3 hours.

SOUTH CAROLINA HOT DOG CHILI RECIPE

Steps:

• In a large skillet on the stovetop over medium heat, pour the oil into the pan (if your ground beef is very lean, if it isn't, you can skip the oil part). Break up the ground beef as you remove it from the package into the pan with your fingers. Cook ground beef till just past pink breaking it into fine pieces with a potato masher.
• Once the beef is just past pink, add all of the other ingredients and stir well. You can serve this immediately, but the flavor will deepen if you allow it to simmer for just a bit. This may mean that you need to add a little more of the stock to loosen the consistency.
• Serve over grilled quality hot dogs with toasted buns.