Chili Cheese Dog Nachos Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
• Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
• For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
• Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
• For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
• Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

Steps:

• 1. Put the handful of tortilla chips onto a plate.
• 2. Pour the chili, hot dogs, and cheese over the chips.
• 3. Microwave for 3 - 5 minutes or until chili and cheese is warm to your liking. Enjoy!

Steps:

• Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
• Preheat broiler.
• Arrange corn chips on a flameproof platter or in a flameproof casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.

Steps:

• Preheat broiler.
• Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes. Set aside.
• Arrange chips on an oven-safe platter or in a large casserole dish. Top the chips first with the chili-dog mixture and then with onion.
• Top evenly with cheese strips.
• Place under the broiler until the cheese begins to melt and bubble, about 2 minutes. Top or serve with sour cream. Garnish with scallions. Eat!
• Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce. Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste. Mmmmm!!!

Steps:

• To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are 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 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
• For the hot dogs: While the chili is cooking: 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. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Steps:

• Heat a medium skillet over high heat.
• Add oil, then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes.
• Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes.
• Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes.
• Add tomato sauce and simmer 5 minutes more.
• Preheat broiler.
• Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese.
• Melt cheese under hot broiler, 2 minutes, until melted and bubbly.
• Garnish with sour cream, salsa and chopped green onions.