Best Foot Long Chili Dogs With The Works Recipes

CONEY ISLAND CHILI DOGS

Coney Island Chili Dogs image

Provided by Sandra Lee

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound lean ground beef
One 12-ounce jar chili sauce
One 1.48-ounce packet chili seasoning
1/4 cup water
1 teaspoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon onion powder
8 beef hot dogs
8 hot dog buns
Shredded Cheddar, to serve
Chopped white onion, to serve
Spicy Fries, recipe follows
2 tablespoons taco seasoning
1 teaspoon salt
One 26-ounce bag frozen crispy French fries

Steps:

In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
Preheat oven to 450 degrees F.
Combine taco seasoning and salt; set aside.
On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.

GRILLED FOOT-LONG CONEY DOGS

Grilled Foot-Long Coney Dogs image

Five ingredients plus the dogs put a tasty classic on your dinner table in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 6

Ingredients

6 long hot dogs (each about 12 inches)
1 tablespoon butter or margarine, melted
1 can (15 oz) chili with beans
6 long hot dog buns, split
3/4 cup shredded Cheddar cheese (3 oz)
1 large onion, chopped (1 cup), if desired

Steps:

Heat gas or charcoal grill. In each hot dog, make crosswise diagonal cuts 1/2 inch apart and 1/4 inch deep.
Carefully brush grill rack with vegetable oil. Place hot dogs on grill rack over medium heat. Grill uncovered 15 to 20 minutes, turning frequently and brushing occasionally with butter, until hot dogs are hot and slashes begin to open.
Remove label and top from can of chili. Add opened can of chili to grill for last 10 minutes of grilling, stirring occasionally, until hot. Serve hot dogs on buns with chili, cheese and onion.

Nutrition Facts : Calories 660, Carbohydrate 58 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 15 g, ServingSize 1 Sandwich, Sodium 2060 mg, Sugar 10 g, TransFat 1 1/2 g

FOOTLONG WEST VIRGINIA-STYLE HOT DOGS WITH BOURBON-BACON SLAW

Footlong West Virginia-Style Hot Dogs with Bourbon-Bacon Slaw image

Provided by Katie Lee Biegel

Categories main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 27

Ingredients

4 footlong hot dogs
1 cup Chili, recipe follows
4 regular hot dog buns
1 cup Bourbon-Bacon Slaw, recipe follows
1 tablespoon yellow mustard
2 pounds lean ground beef
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
One 16-ounce can tomato sauce
One 12-ounce can tomato paste
1 medium yellow onion, grated
2 bay leaves
1 tablespoon white wine vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
1 to 2 tablespoons bourbon
1 tablespoon Dijon mustard
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
One 16-ounce bag coleslaw mix
8 slices bacon, chopped, cooked until crisp and drained on paper towels

Steps:

Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
Stir in the vinegar and simmer another 30 minutes.
In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.