I frequent a blog called, Living in the Kitchen With Puppies, who had these delectable looking Chili Cheese Dogs posted this morning. This is a Tyler Florence recipe, that is drool-worthy...if you are a person who likes Chili Cheese Dogs. I happen to love Chili Cheese Dogs, and I am interested in continuing my round of "Food Court" worthy dinner choices. I am telling you...I am trapped by some sort of carnival-type food kick. (You are allowed to officially start worrying about me if I start deep frying snack cakes for our evening meals.)
Here is the blog link (with great pics) for the Living in the Kitchen with Puppies post for this recipe. I see no point in re-typing everything myself, so here ya go...
Tyler's Chili Cheese Dogs
The only thing better would be if I were start putting our dinners on a stick!
Oh man. These were awesome. I didn't take a picture, because I was too busy devouring my chili dog. Seriously, this is an easy and delicious recipe!!!! I would recommend top quality hot dogs in this application. If you decide to eat hot dogs for dinner, make sure they are the good ones. We garnished our chili dogs with Monterrey Jack cheese and raw, diced onions. Yum!!!! I served these dogs with some fresh corn on the cob and a simple side salad. Oh man, it was perfect! My husband had to actually talk me out of having a chili dog the next morning for breakfast!
I totally changed my mind!
I wanted to make sure I had this recipe documented, so I copied it off of the LITKWP website. It's just way to yummy to not have posted in full!
Chili Cheese Dogs
From:Tyler Florence, Eat This Book
1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar
To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are 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 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
For the hot dogs: While the chili is cooking: 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. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.