Chili Dogs

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chilli was chillioucious

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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."

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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.

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The chili was mild.

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My name is Brooke and I work with a young woman named Sonya who loves to cook. We have begun to utilize hercomputer to check out new and different recipes. We have already gone on-line to the Neeley Food Show and found 3 wonderful recipes. Today, we decided to check you out. We tried the chili dogs. We enjoyed the dogs, but we both thought they lacked "kick." The recipe was good for Sonya because she usually microwaves her hot dogs. Now she knows how to "pan fry" them which does give them a better flavor.

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I thought this recipe was pretty bad. I often wonder if Paula Deen really reads her own recipes. The portion size is ridiculous. A pound of meat for each hot dog? The chili tastes bland and is more like seasoned hamburger meat/sausage that actually chili. I have only made 2 of Paula Deen's recipes and I have been very disappointed with both. Such a shame because most of the food network recipes are terrific.

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OK...I needed a sure fire recipie for 4th of July celebration- a friend of mine wanted chili dogs on the boat on the lake. You already know that you can count on Food Network for great ideas so after scanning a dozen or so this is the one that I went with. I agree that a pound of topping per dog is a little (pardon the pun hard to swallow so I modified the recipie and used only a pound of ground beef and also used 2 links of sweet italian sausage instead of the spicy. The sweet sausage is a good balance to the chili powder. (I also added a teaspoon of cayenne to bump the flavor up a tad. Warmed the dogs in the oven and toasted the buns in the toaster, after all, this one was a dry run for the real thing next week....adjusted all of the other ingredients by the same amount except I used a half a can (14oz of diced tomatos. Served one up to the wife and she stated that we could sell them.....they were that good, even ranking them up there with my semi-famous Cajun pasta! Pretty high praise for a "lowly chili dog". The sauce makes these worth it and you can cook the chili the day before or even overnight in a crock pot for a super-simple summer hit!
Thanks for another winner Paula and Food Network!

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I love Paula Dean and I know she goes heavy on the butter, but she didn't fry the hot dogs in butter. She told us to butterfly the hot dogs, which means to simply cut the dogs in half length-wise not cutting through the whole way. Paula, I love your stuff, but people need to understand and read your recipe carefully..I am only 19 and I know what butterflying a hot dog is..
LOVE YA, PAULA!!! & GREAT RECIPE

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I never added flour to my chili...it came out good.

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Great recipe! The chili has a real good flavor.