Carolinas Best Chili For Dogs Burgers And Fries Recipes

Steps:

• Begin making the Carolina Chili. (To avoid greasy chili, be sure to choose a very lean ground beef since the beef is not browned and drained in this recipe). Place the beef and 2 cups of water in a 4 1/2-quart Dutch oven or soup pot over high heat. Bring the water to a boil.
• Add the chopped onion to the beef. When the water boils again, reduce the heat to medium. Stir to begin breaking up the meat.
• Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt, and pepper, if using. Stir well until the tomato paste has dissolved and the meat is mostly broken up.
• Continue to cook the chili at a slow boil, stirring about every 5 minutes or so, until the mixture is thick, about 15 minutes. As the mixture thickens, you may need to reduce the heat to medium-low or low to prevent sticking.
• Many Southerners prefer chili that is finely ground (roughly the consistency of cooked oatmeal) because it's easier to spread on a hot dog and easier to eat as well. To try it this way, place the chili (cooled at least 20 minutes) in a blender or food processor and blend on high until finely ground, 30 to 45 seconds.
• While the chili simmers and about 12 to 15 minutes before you plan to serve the chili dogs, turn on a gas grill to medium-high.
• Place the hot dogs on the hot grill and cook until heated through and just beginning to brown all over, about 5 minutes. Heat the buns on the grill, if desired. To serve, place each hot dog in a bun and smother with chili.
• Make-ahead: The chili can be refrigerated, covered, for up to 2 days or it can be frozen for up to 2 months. * If the chili has been frozen, thaw it in a microwave oven on the defrost setting, following the manufacturer's directions and stirring after each 1-minute interval, then reheat. * To reheat, place the chili in a microwave-safe container, cover with a paper towel, and microwave on high until heated through, 2 to 3 minutes for 1 cup, stopping once halfway through.

Steps:

• Combine the ground beef, chili powder, garlic, hot sauce, seasoning salt, beef base, cumin, pepper, onion and 1 cup water in a heavy-bottomed 4-quart stockpot and mix well. Cook the chili over medium-high heat until the ground beef is cooked, about 30 minutes. Whisk in the tomato paste, making sure to blend it into the chili well. Simmer until thickened and the tomato flavor is incorporated, about 5 minutes. Turn off the heat and serve over burgers!

Steps:

• Preheat broiler to high.
• Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.
• While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.
• While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.
• Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

Steps:

• Start by breaking up the ground chuck into small pieces, and place into a medium sauce pan or pot. Cover with water, only to cover the meat. No need to drown it! Add minced or small diced onion. Bring to a boil, and reduce heat to medium/low. Let simmer until meat is very fine. Hint: Sometimes I use a potato masher to help break it up and make it finer. Drain chuck over another bowl. KEEP THE LIQUID! You may want to add some later to make the chili thinner.
• Add the meat back to the sauce pan/pot, and add the rest of the ingredients.
• PLEASE REMEMBER to add more or less of each ingredient to tweak recipe to your tastebuds! This is YOUR recipe, you really can't mess it up!
• Simmer on LOW for as long as you like, adding liquid from drained chuck, and/or other ingredients if desired. The longer you simmer, the more flavorful your chili becomes.
• Double or Triple your recipe. Store in freezer bags or microwavel containers.