Coney Island Chili Dog
A tasty chili dog with the classic chili, raw onions and mustard combo. White onions are generally considered the best because they have a nice nip to them to counter the other flavors. But red onions also work well and give you a nice splash of contrasting color.
You'll find this sauce is a bit sweeter than some, but you can easily adjust that by the chili base you choose to use and the chili seasoning you purchase. Especially nice topped with an aged white cheddar, old or extra old.
Prep and Cook TIme: 25 minutes
Serves: 4 - 8
Skill Level: Beginner / Easy
Cost: Affordable
Ingredients:
1 pound lean ground beef
1 (12-ounce) jar chili sauce
1 (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
Preparation:
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 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
Ingredients:
2 tablespoons taco seasoning
1 teaspoon salt
1 (26-ounce) bag frozen crispy French fries
Preparation:
Preheat oven to 450 degrees F.
Combine taco seasoning and salt; set aside.
On baking sheets spread a single layer of French fries.
Bake until golden brown, as directed (or for about 12 minutes) and season with the spicy salt mixture.
Serve with chili dogs.
Recipe courtesy Sara Lee