1 Video | Photo: Chili Dogs Recipe
Ingredients
For the Texas-Style Chili:
- 3 pounds ground chuck
- 1 pound hot bulk sausage
- 3 onions, chopped
- 4 garlic cloves, minced
- 1/4 cup chili powder
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 2 (28-ounce) cans whole tomatoes, chopped
- 3 (16-ounce) cans kidney beans
- 4 hot dogs
- 4 hot dog buns
- 1 cup grated Cheddar
Directions
Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.
Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill butterflied hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese.
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By chefwoody
on September 17, 2011
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chilli was chillioucious
By rbcary
Stafford, VA
on July 07, 2011
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This wasn't bad... but it wasn't exactly what I'd hope it would turn out to be. I found this recipe in one of Paula's cookbooks... but the simmering time in the book (1 hr didn't sound right... so I came here to poke around... supposed to simmer meat mixture for 30 minutes before adding beans & tomatoes with 20 minutes to go. Well, I guess I poured off too much in the way of drippings & the meat was sticking to the pan after a short while... so I just added the rest of the ingredients early and let it simmer longer like I do my regular recipe. The taste was fine... my hubs said "it is like a pile of meat with a little bit of beans & sauce thrown in." That kind of summed it up. I wouldn't be opposed to making it again if someone asked, but I don't think it is my "go to recipe."
By Chef Robert in ...
Tularosa, New M...
on February 01, 2010
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For great chili I prefer the real old chili made with chilies. To me adding sugar, Tomatoes make a candy tasting make believe chili. I use three types of dried chilies as the base and then make the chili con carne. Sometimes I add a hot ground chili to create more taste heat. Being that I teach classes on easy healthy cooking I do my best to teach that sugar is not good for body or soul. Chef Robert Here in the Land Of Enchantment.
Read all 16 reviews