CHILI CHEESE DOG CHIMICHANGA'S
Here's another great way to use leftover chili. And hot dogs for that matter!
Provided by Lynn Socko
Categories Other Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. I had 6 bun length wieners left and about 2 c. of homemade chili. I diced 1/2 onion and grated about 1 1/2 c. of cheddar cheese. I bought some 10" flour tortillas.
- 2. Heat chili and brown or boil wieners. Place about 3 tbs. of chili in center of flour tortilla, then wiener, then onion and cheddar. Fold sides in and roll up.
- 3. Heat about 1/2 c. of canola oil in small skillet and fry chimi's. Place them seam side down to start, then once browned, turn them over, then place on each side to brown sides. You may need to add a little more oil as you go.
- 4. CHILI: https://www.justapinch.com/recipes/main-course/beef/hearty-wholesome-chili.html?p=1
TEXAS CHILI DOG
Whether you're tailgating, watching the big game at home or just planning a family movie night, this Texas Chili Dog is guaranteed to please. Delicious Ball Park Brand® Franks are even better when topped with hearty Texas chili, freshly grated cheese and chopped sweet onion. You can always add a few slices of jalapeno, if you like it hot. Tater Tots or Fritos make the best sides.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 50m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 760.7 calories, Carbohydrate 43.6 g, Cholesterol 131.6 mg, Fat 48.2 g, Fiber 2.5 g, Protein 37.6 g, SaturatedFat 22 g, Sodium 1638.4 mg, Sugar 4 g
CHILI DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the broiler.
- Brown the franks in a small skillet over medium heat. Lightly toast the buns under the broiler. Put the franks on the buns and spoon on a bunch of chili. Add the cheese all over the top, then heat in the microwave to melt the cheese, 25 to 35 seconds. (Or if you're using an ovensafe plate, place it under a low broiler until the cheese melts, about 1 minute.) Sprinkle with the onion and dive in.
- 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).
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.
CHIMI CHILI DOGS
After working at A&W Hot Dogs, my husband loved their Chimi Chili Dogs, so we came up with our own version. ery simple to make, and can be stored in the freezer for when those "munchies" come to call.
Provided by Kzim4
Categories Lunch/Snacks
Time 16m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place 1 hot dog in center of each tortilla.
- Spread 1/4 cup chili over each hot dog.
- Place 1/8-1/4 cup cheese on each (to your preference).
- Fold bottom of tortilla up over hot dog, and then fold in the sides.
- Roll up remaining tortilla.
- Place seam side down.
- Wrap each chimi chili dog in plastic wrap and place in fridge for 1-2 hours, or freeze at this point.
- Heat 1 inch of oil to 350 degrees Farenheit.
- Place chimi chili dog seam side down in hot oil and cook 2-3 minutes on each side, or until golden brown.
- To use frozen: Thaw and cook as directed above, or, for quick preparation, heat for 2-3 minutes on high in microwave.
Nutrition Facts : Calories 472.6, Fat 16.5, SaturatedFat 6.4, Cholesterol 23.9, Sodium 1092.4, Carbohydrate 65.1, Fiber 5.9, Sugar 3, Protein 16
CINCINNATI CHILI DOGS
My in-laws are from Ohio, so we have Cincinnati chili at many of our family gatherings. I spiced up this family classic with cinnamon and cocoa powder and then ladled it over hot dogs. It's perfect for game day, tailgates and potlucks. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook and stir ground beef until no longer pink, breaking it into crumbles; drain., In a 3-qt. slow cooker, combine beef with 1 chopped onion; add the next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer., Serve on buns; top with shredded cheese and remaining chopped onion.
Nutrition Facts : Calories 419 calories, Fat 24g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1135mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
CHILI CONEY DOGS
From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they're so easy to throw together in the morning or even the night before. -Michele Harris, Vicksburg, Michigan
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomato sauce, water, Worcestershire sauce, onion and seasonings., Place hot dogs in a 3-qt. slow cooker; top with beef mixture. Cook, covered, on low 4-5 hours or until heated through. Serve on buns with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 20g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 992mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
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