CHILI DOGS
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.
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.
ROASTED CHICKEN NACHOS WITH GREEN CHILI-CHEESE SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde.
- Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.
- Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine.
- To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes.
- Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side.
CHILI CHEESE DOGS (TYLER FLORENCE)
This recipe was found on foodnetwork.ca. This is the first chili dog sauce that I have tried. I found it a little sweet (as a lot of the reviewers stated) and had to tweak it. I think it is due to using ketchup as it has a lot of sugar. I added an additional teaspoon of chili powder, three dashes of Worcestershire sauce, a 1/4 teaspoon of red chili flakes and approximately 1 teaspoon of hot sauce. The weird thing was that I couldn't taste it much once on a bun with a BBQ wiener. Is it my taste buds? In the pan, it was tasty :D
Provided by SuzieQutie
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 718.7, Fat 45.2, SaturatedFat 15.2, Cholesterol 112.4, Sodium 1601.3, Carbohydrate 41.8, Fiber 1.8, Sugar 19.3, Protein 36.9
BEEF CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
TYLER'S TEXAS CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.
- Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.
HEALTHY CHILI-CHEESE DOGS
Cost per serving: $ 1.11. Your kids will flip for these Healthy Chili-Chese Dogs! Tip: Buy the best. Uncured hot dogs cost a few dollars more than regular ones, but they're worth it. They are lower in fat and sodium and free of nitrites, preservatives that research has linked to an increased risk of some cancers and other diseases when eaten frequently.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 30m
Yield 8 chili-cheese dogs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Warm oil in a medium skillet over medium. Add onion and cook, stirring, until softened, about 3 minutes. Stir in garlic and chili powder and saute 30 seconds. Stir in tomato sauce and beans and bring to a simmer. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Season with salt, if desired.
- Bring a large pot of water to boil. Add hot dogs and boil 5 minutes. Drain well, place on buns, top with chili and cheese, and serve immediately.
Nutrition Facts : Calories 242.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 411.4, Carbohydrate 36.3, Fiber 5.7, Sugar 4.5, Protein 11
TYLER'S DAD'S ULTIMATE CHILI DOGS
Tyler Florence on the Food Network is one of my favorite chefs. I really like that show "How to Boil Water", but this recipe came from Tyler's Ultimate Tailgating show on Super Bowl weekend courtesy of his dad. It looked absolutely divine and I LOVE LOVE LOVE chili dogs, chili fries, and chili and cheese wraps. The ingredients and prep are simple and I have all the ingredients on hand usually.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUCE:.
- Heat olive oil in a skillet over medium heat.
- When hot, 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.
Nutrition Facts : Calories 691.5, Fat 32.1, SaturatedFat 13.4, Cholesterol 112.4, Sodium 2647.7, Carbohydrate 65.1, Fiber 2.2, Sugar 39.9, Protein 38.7
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