Best Devilish Chili Cheese Dogs Recipes

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RACHAEL RAY'S DEVILISH CHILI DOGS



Rachael Ray's Devilish Chili Dogs image

Make and share this Rachael Ray's Devilish Chili Dogs recipe from Food.com.

Provided by Southern Mama

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 lb ground sirloin
salt and pepper
1 teaspoon Worcestershire sauce
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
1 (8 ounce) can tomato sauce
8 beef hot dogs
1 tablespoon butter
1 tablespoon hot sauce
8 hot dog buns, toasted
2 cups cheddar cheese, shredded

Steps:

  • Heat skillet over medium high heat.
  • Add olive oil and meat and season with salt and pepper.
  • Brown and crumble beef.
  • Add Worcestershire, onion, garlic, chili powder, and cook together 5 minute Add tomato sauce and reduce heat to low.
  • Meanwhile boil franks in shallow pan to warm through, 5 minute
  • Drain water and return pan to medium heat.
  • Score casings on dogs.
  • Melt butter in skillet and add hot sauce.
  • Add dogs to pan, browning and crisping the casings in hot sauce and butter.
  • Heat broiler.
  • Place dogs in buns and top with chili and cheese.
  • Place dogs under broiler and melt cheese.
  • Serve immediately.

Nutrition Facts : Calories 1101.1, Fat 72.9, SaturatedFat 32.6, Cholesterol 190.6, Sodium 2295.6, Carbohydrate 54.8, Fiber 3.6, Sugar 12.2, Protein 55.4

DEVIL CHILI CHEESE HOT DOGS



Devil Chili Cheese Hot Dogs image

I love this recipe. The bread gets crispy/crusty and it is absolutely wonderful with the chili mixutre and cheese. So good! A lot of times, I skip the onion and use onion powder. It's just as good.

Provided by sassybee

Categories     Spicy

Time 35m

Yield 8 Hot Dogs, 8 serving(s)

Number Of Ingredients 10

1 lb ground beef
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 small onion, diced
8 ounces tomato sauce
8 ball park franks
1 tablespoon butter or 1 tablespoon margarine
8 hot dog buns
1 cup cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Brown ground beef with onion.
  • Add chili powder, Worcestershire sauce, garlic and salt to taste. Add tomato sauce. Sauce will thicken as it cooks. Be careful not to let it stick or burn. (Sometimes I use 2 cans of tomato sauce.).
  • In a shallow pan, heat water to a boil.
  • Add hot dogs. Cook until plump.
  • Remove from heat and score casings.
  • Add butter or margarine to the pan and return franks and "fry" until casings are slightly crisp.
  • On a baking sheet place hot dog buns.
  • Add hot dogs to buns and top with the chili mixture. Sprinkle cheese across the top.
  • Place hot dogs into the oven and bake for about 10 minutes.

Nutrition Facts : Calories 468, Fat 28.9, SaturatedFat 12.2, Cholesterol 75.3, Sodium 1109.3, Carbohydrate 28.1, Fiber 2.2, Sugar 6.2, Protein 23.2

CHILI CHEESE DOGS



Chili Cheese Dogs image

This top dog is perfect for game day. With minimal ingredients (and time!) you can make a slightly spicy beef chili and keep it warm in a slow cooker on the warm setting. Double the recipe for a hungry crowd and serve with extra toppings, like chopped raw onions, relish or french-fried onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 14

1 1/2 teaspoons vegetable oil
1/2 large white onion, chopped
8 ounces ground beef
2 cloves garlic, finely chopped
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 cup canned diced tomatoes
1 1/2 teaspoons tomato paste
8 hot dogs
8 split hot dog buns
4 ounces shredded Cheddar
Ketchup and mustard, for serving

Steps:

  • For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
  • Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
  • For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

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