Best Chicken Chili Dogs Recipes

Chicken Chili Dogs image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 long Tyson® Crispy Chicken Strips
1 tablespoon canola oil
1 red onion, finely chopped, save some for garnish
1 yellow bell pepper, stemmed, seeded, and finely chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 (14-ounce) can crushed tomatoes
1 (15-ounce) can pink beans, rinsed and drained
4 hot dog buns

Steps:

Prepare Crispy Chicken Strips according to package directions.
Meanwhile, in a large skillet, heat the oil over medium-high heat until hot. Add the onion, pepper, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Stir in the tomatoes and beans. Simmer until the chicken is ready.
Divide the chicken strips among the hot dog buns. Top with the chili and garnish with red onion.

Chili Dogs image

Provided by Tyler Florence

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 pound lean ground beef
1 medium jar ketchup, about 2 1/2 cups
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
Kosher salt and freshly ground black pepper
4 all-beef hot dogs (recommended: Ball Park)
4 hot dog rolls
1/2 cup grated Cheddar

Steps:

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, 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.