Best Almost Deerhead Chili Dogs Recipes

SLOW-COOKER CHILI DOGS

Steps:

• In 10-inch skillet, cook ground beef, 1 cup onions and the garlic over medium-high heat about 5 to 7 minutes, stirring occasionally, until beef is no longer pink. Drain, if necessary.
• In 3 1/2- to 4-quart slow cooker, place beef mixture, tomatoes, chili powder, cumin, Worcestershire sauce, salt and pepper; mix until well combined. Place hot dogs in slow cooker; cover with chili mixture.
• Cover; cook on High heat setting 2 hours or on Low heat setting 4 to 6 hours.
• Serve chili dogs in buns; top with onion and cheese.

A & W CHILI DOGS

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very.
• small pieces. Salt and pepper lightlywhile cooking. Do not drain.
• the fat. Add the remaining ingredients. Simmer, uncovered, 30−45.
• minutes until it thickens. Stir occasionally.
• Allow to cool, cover,.
• and refrigerate until ready to use.
• Bring a 2 quart saucepan of water to a rolling boil. Remove the.
• saucepan from the heat, and add the desired number of frankfurters.
• to the water.
• Cover and let sit about 10 minutes. After the franks.
• are done, microwave the desired amount of chili dog sauce until.
• steaming.
• Then microwave each roll 10 seconds, just enough to warm.
• Remove the cooked franks with tongs, and place on the microwaved.
• hot dog roll.
• Add about 3 Tablespoons of your prepared sauce and.
• the chopped onion. Grated cheddar cheese is optional.

DETROIT CHILI DOGS

Steps:

• Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
• 1. Render 1 ½ cup of beef suet.
• 2. Prepare and finely grind beef heart in food processor.
• 3. Finely regrind ground round in food processor.
• Cool and refrigerate rendered suet and reground beef (heart and round).
• On preparation day:.
• Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
• In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
• We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
• Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
• Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
• Now it's time to add the spices.
• NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
• Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
• Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
• Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
• Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
• At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
• Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
• Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
• ENJOY!
• *****************************.
• As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
• As before, some prep can be done the evening before.
• Directions:.
• Cover dried beans with enough water to cover by 2", and allow to soak overnight.
• Drain the soaking liquids. Rinse beans twice with fresh water.
• Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
• Turn off beans, and allow to cool.
• Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
• Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
• Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
• ENJOY!

MY FAVORITE CHILI DOGS

Steps:

• 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.

CROCK POT CHILI DOGS

Steps:

• Combine everything except the cheese in a slow cooker.
• Cook on Low for 5-10 hours or on High 2-3 hours. Add the cheese right before serving and allow it to melt slightly.
• Place hot dogs on buns.
• Spoon the sauce over.

TYLER'S DAD'S ULTIMATE CHILI DOGS

Steps:

• SAUCE:.
• Heat olive oil in a skillet over medium heat.
• When hot, 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.

CROCK POT CHILI DOGS

Steps:

• Place hot dogs in crock pot.
• In a bowl, combine the chili and soup and pour over hot dogs.
• Cover and cook on low for 4-5 hours.
• Serve hot dogs in buns. Top with chili mixture, onion and cheese.