Open Face Chili Dog Recipes

CHILI CHEESE DOG BITES

Steps:

• Preheat the oven to 375 degrees F.
• Place the pieces of hot dog buns, open face up into the cups of 2 12-cup muffin pans. Distribute half the cheese evenly into the opening of all of the hot dog buns. Place a piece of hot dog on top of the cheese in each bun, then spoon chili over the top of each hot dog.
• Bake in the preheated oven for 15 minutes. Remove the pans from the oven and sprinkle the remaining cheese over each dog. Bake for 1 more minute, or until the cheese on the top is melted.
• Serve the chili dog bites on a serving platter and top with diced red onion.

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.

CINCINNATI CHILI DOGS

Steps:

• Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.
• Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.

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.

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.

OPEN-FACE BBQ CHICKEN MELTS

Steps:

• Preheat the oven to 450 degrees F.
• Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
• Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
• Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
• Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
• Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

OPEN FACE CHILI DOG

Steps:

• Take the raw hotdogs and slice 2/3 of the way through every half an inch (not lengthwise but as if you were cutting it up and not cutting all the way through).
• Place hotdogs in pot and cook per directions on package, as they cook they will curl into circles.
• Re-heat chili.
• Place the now circular hotdogs on the bottom hamburger buns, fill the center with chili to overflowing.
• Sprinkle with cheese and onions, then place top bun upside down on top of the chili, top with a little more chili and cheese and enjoy!

1940'S OPEN FACE BACON & CHEESE BROILED SANDWICH

Steps:

• 1. Put toast on a broiler rack. Add cheese. cut bacon in half,or 3rds and arrange on top of cheese, side by side. Broil till bacon is almost done, and the cheese starts to melt.
• 2. This is for one person... Depending on the size of your broiler...you could make up to six at a time. Watch closely so's not to burn.
• 3. Those are not real ants, on my tablecloth! I had made these cloths for a picnic I had at home..Cute? eh? The kids loved them.

AWESOME OPEN-FACE SLOPPY JOES

Steps:

• 1. Gather your ingredients.
• 2. Add the oil to a large sauté pan, or skillet, over medium, and heat until shimmering, but not smoking.
• 3. Chef's Tip: I choose grapeseed oil, because it doesn't impart any additional "oil" taste, and it has a higher smoke point: 420f (216c). Compare that to olive oil with a smoke point of 320f (160c). That gives you the ability to sauté the veggies without smoking up the house... I like that.
• 4. Add the onion, and pepper, and sauté until they begin to soften, about 5 minutes.
• 5. Chef's Note: As the veggies are sautéing, season with a bit of salt, to taste.
• 6. Chef's Tip: Adding the salt at this stage of the game will help the veggies release their moisture.
• 7. Add the garlic and continue to sauté until fragrant, about 2 minutes.
• 8. Add the tomato paste and the hot sauce to the sauté pan.
• 9. Stir without stopping until incorporated into the veggies, about 1 minute.
• 10. Add the ground beef to the sauté pan.
• 11. Stir, breaking apart with a wooden spoon until the beef loses all of its pink, about 6 minutes.
• 12. Incorporate the cumin, chili powder, paprika, mustard, and cayenne to the sauté pan. Add a bit more salt, if you feel it needs it (I usually don't think that it does).
• 13. Stir until just combined, about 1 quick minute.
• 14. Finally, add the BBQ sauce, tomato sauce vinegar, water, and Worcestershire.
• 15. Chef's Note: If you want to kick up a bit more, add a bit of Sriracha sauce. BANG.
• 16. Bring the mixture up to a light boil, and then bring down to a very light simmer.
• 17. Cover and allow it to simmer for 30 to 45 minutes.
• 18. Chef's Note: Every 5 minutes, uncover and stir.
• 19. Chef's Tip: If after 30 minutes the mixture does not appear to be thickening, remove the lid and allow it to simmer uncovered for the remaining 15 minutes.
• 20. Meanwhile, toast the bread.
• 21. Place on a plate. If you like you could run a couple of lines of mustard down the bread, or serve it on the side.
• 22. Chef's Note: I like to serve mine with coleslaw; however, the sandwich stands on its own. Full stop.
• 23. Add the sloppy joe mixture to the bread.
• 24. Serve while still nice and warm. Enjoy.
• 25. Keep the faith, and keep cooking.