chili dogs
Just like restaurant hot dogs.
No Image
prep time
10 Min
cook time
50 Min
method
Stove Top
yield
Ingredients
- 1 package 1 sabrett brand 2 ounce beef frankfurter (7½" long)
- 1 package hot dog buns
- 3 tablespoons coney island sauce
- 1 tablespoon chopped white onion
- 1/2 tablespoon kraft shredded mild cheddar cheese (optional)
- pound ground chuck
- 1 can six ounce can hunts tomato paste
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon dried, minced onion
- 2 teaspoons chili powder
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground cumin (heaping)
- 1/4 teaspoon ground black pepper
How To Make chili dogs
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Step 1Making the Chili Dog Sauce: 1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
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Step 22. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally
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Step 33. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be microwaving what you need later.
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Step 4Cooking your Chili Dog: 1. Bring a 2 qt. saucepan of water to a rolling boil.
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Step 52. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
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Step 63. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds....just enough to warm.
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Step 74. Remove the cooked franks with tongs, and place on the microwaved hot dog bun.
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Step 85. Add about 3 Tablespoons of your prepared chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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