Chili Dog Nachos Recipes

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:

• Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add 1 chopped onion and 2 chopped garlic cloves and cook, stirring, until soft and translucent, about 5 minutes. Add 1 pound ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes.
• Stir in 2 1/2 cups ketchup, 1 teaspoon chili powder and 2 tablespoons yellow mustard and simmer until thickened, about 15 minutes. Season with salt and pepper.
• Grill 4 hot dogs over medium-high heat, turning, until marked. Serve on grilled buns and top with the chili and shredded cheddar.

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

Steps:

• 1. Add the beef to a skillet and brown while breaking it up. Season with salt and pepper. Stir in the hot dogs, Worcestershire, chili powder, and cumin. Add the tomato sauce and cook until thickened.
• 2. Heat broiler to high. Line a baking dish with chips. Top with the burger/hot dog mixture. Top with cheese. Place under broiler until cheese is melted and bubbly.
• 3. Top with onion and scallions. Dollup salsa on top and drizzle sour cream over top. Serve

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 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.