Open Face Chili Dog Recipes

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.

CHICKEN CHILI DOGS

Steps:

• Prepare Crispy Chicken Strips according to package directions.
• Meanwhile, in a large skillet, heat the oil over medium-high heat until hot. Add the onion, pepper, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Stir in the tomatoes and beans. Simmer until the chicken is ready.
• Divide the chicken strips among the hot dog buns. Top with the chili and garnish with red onion.

CHILI DOGS

Steps:

• In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving., Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

TEXAS CHILI DOG

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.

OPEN FACE CHILI DOG

Steps:

• Take the raw hotdogs and slice 2/3 of the way through every half an inch (not lengthwise but as if you were cutting it up and not cutting all the way through).
• Place hotdogs in pot and cook per directions on package, as they cook they will curl into circles.
• Re-heat chili.
• Place the now circular hotdogs on the bottom hamburger buns, fill the center with chili to overflowing.
• Sprinkle with cheese and onions, then place top bun upside down on top of the chili, top with a little more chili and cheese and enjoy!