Smokehouse Bbq Mini Chili Dogs Recipes

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

CHIPOTLE CHILI CHEESE DOGS

Steps:

• Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
• Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
• Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

SMOKEY DOGS

Steps:

• For the sausages: Heat 1 tablespoon of the oil in a medium-large saute pan over medium heat and saute the onions and peppers gently, about 1 minute. Stir in the garlic and cook until tender, about 3 minutes more. Stir in the herbs, tomatoes, miso and paprika and cook until the mixture is golden and caramelized, about 2 minutes. Add the beans and heat through, about 1 minute. Turn off the heat, then mix in the flour and flaxseed if using.
• Using a potato masher, press the mixture together (you want to retain some of the texture as it adds bite when eating, so be mindful not to over-mash). Using clean hands, bring all the ingredients together firmly and shape into a large ball, then cut into 4 equal pieces. Roll each piece into a long sausage shape. I like to measure each sausage piece up against a hot dog bun to shape them to the perfect length to fit.
• Chill in the fridge to allow the sausage to firm up before frying, at least 30 minutes.
• Heat the remaining 2 tablespoons oil in a medium-large saute pan over medium heat, then fry the sausages, turning occasionally until crispy and browned, 8 to 10 minutes. Set aside.
• For the caramelized onions: Heat the oil in a medium-large saute pan over medium heat, then add the onions and stir in the vinegar. Cook on a gently sizzling heat, stirring occasionally, until soft and caramelized, 8 to 10 minutes.
• For assembly: Spread a layer of mayonnaise on the inside of each hot dog bun, then scatter some arugula over the mayonnaise. Add a sausage and spoon some of the caramelized onions over the top. Finish with a squeeze of ketchup and mustard to taste. Now your Smokey Dogs are ready to devour.