Best Yummy Chili Dog From Scratch Recipes

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.

YUMMY CHILI DOG FROM SCRATCH

Steps:

• Add the ground sirloin, the breakfast sausage, and the salt to a large skillet over medium heat.
• As the meat is cooking, use a wooden spoon or spatula to break the sausage apart.
• Just before the meat is fully cooked (it should still be a bit pink), stop and drain any grease from the meat (using a colander), and then return to the pan.
• Add the hot chicken stock, bring to the boil, and reduce to a slow simmer.
• Chef's Note: I've mentioned this before, but I think it bears repeating. In many cases adding a cold ingredient (like cold chicken stock) to hot ingredients, can significantly change the flavor of the dish. Your stock should be hot, almost to the point of boiling.
• Continue to slow simmer, uncovered, for 10 minutes. The meat should be brown and crumbly.
• Add the chili powder, dry mustard, pepper, cumin, and onion powder, and then continue to simmer until most of the liquid is evaporated, about 30 to 40 minutes, depending on your definition of a slow simmer.
• Chef's Tip: A slow simmer is where there is movement in the pan, but few bubbles are actually breaking the surface.
• Chef's Note: Keep your eyes on the pan, and stir the contents occasionally, if the meat dries out... You're going to have to start all over again.
• Add the Worcestershire, the rice wine vinegar, and the cup of hot water.
• Bring to the boil and then reduce to a slow simmer.
• Continue to simmer and stir as the chili begins to thicken to the desired consistency, about 30 to 40 minutes.
• Chef's Tip: The slower the better. If the evaporation process takes an hour that's fine; it gives the ingredients a chance to meld together. Slow is good.
• That's it; you now have some mighty fine chili for your dogs.
• The best way to cook a dog. First of all I don't drown my dogs... no way. Try this way
• First, add a bit of water to a sauté pan or skillet, about 1/4 inch. Put it over medium heat and wait for it to begin to steam. Add the dogs to pan, and allow them to slowly simmer, until the water boils off. Give the pan a shake or two as they cook, to move them around. By the time the water completely boils off; they're ready.
• Chef's Tip: I have one of those splatter screens that fits over my pans. It's basically a round piece of screen. When I put the hotdogs in the steaming water, I put the splatter screen on top and lay the hotdog buns on top of that. By the time the dogs are ready, I have steamed buns.
• Assembly Put some mustard in the bottom of the bun, lay the hotdog on top of that, cover with a generous portion of chili, and then lay some pickle on top of that. Of course we all have our own ways to dress up a dog... Go Crazy with it, and enjoy.
• Keep the faith, and keep cooking.

CHILI DOG CAKE

Steps:

• Mix the chocolate ice cream in a bowl with enough red gel food coloring to make a hot dog color.
• Scoop the ice cream onto a piece of parchment paper; fold the parchment over the ice cream, then use a ruler to push the ice cream into a 12-inch-long log.
• Roll up the log and twist the ends of the parchment. Freeze until firm, at least 2 hours.
• Trim a thin slice from all 4 sides of the pound cake. Make 2 long cuts down the top of the cake, about 1 inch in from each side and 1 inch deep; dig out the center of the cake to make a cavity for the hot dog.
• Make the "chili": Mix the strawberries with the fudge sauce in a bowl; set aside.
• Make the "cheese": Tint the vanilla frosting orange with red and yellow gel food coloring; transfer to a resealable plastic bag and snip a small corner.
• Unwrap the frozen hot dog and position it in the center of the pound cake.
• Spoon the strawberry mixture on top of the ice cream.
• Pipe the orange frosting on top. Sprinkle with the white chocolate. Freeze until serving.

CHILI DOGS

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).

JEFF'S HOT DOG CHILI

Steps:

• Place ground beef in a large saucepan with water and mash the beef with a potato masher to break apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder, and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 minutes.