Thursday, June 2, 2016

My first-ever Chili dog!

Somehow I've managed to make it into my 40s without ever having a chili dog.   I saw this recipe in the June/July 2016 Taste of Home and pinned it to try.  I made no changes to the chili itself, but I did forgot to line the insides of the roll with mustard, will have to remember that for next time.    My guys aren't into chili, and I'd considered reducing the recipe, but I'm glad I didn't.   I froze the remaining chili in single person portions.   Thank you so much to Patricia P for sharing her recipe!

(Being honest- this was my first-ever and my second-ever chili dogs-  they were so good I had two!)


                      
* Exported from MasterCook *

                          My Favorite Chili Dogs



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef (used 85% lean)
  1                     finely chopped small onion
  1                can  tomato puree -- (15 ounces)
     1/2           cup  ketchup
  2        tablespoons  chili powder
  1         tablespoon  finely chopped green pepper
  1         tablespoon  white vinegar
  2          teaspoons  ground mustard
  1           teaspoon  hot pepper sauce (used Sriracha)
  1           teaspoon  onion salt
     1/2      teaspoon  garlic powder
  8                     hot dogs (Oscar Mayer Beef)
  1            package  hot dog buns -- (12 ounces) split - New England style, buttered and grilled
                        Finely chopped red onion (used white)
                        Yellow mustard (omitted by accident)

In a large saucepan, cook and crumble beef over medium heat until no longer pink, 8-10 minutes; drain. Add next 10 ingredients; simmer until thickened, about 45 minutes, stirring frequently.

Cook hot dogs according to package directions. Place in buns and top with chili, red onion and yellow mustard. Yield: 8 servings.


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