Wanted: Hot Dog Chili receipe

I wish to find a good hot dog chili receipe.


One lb lean ground beef
1 small can tomato sauce
1-tsp onion powder
1-tsp garlic powder
1-tsp steak seasoning or crazy salt
1-2 tsp hot pepper sauce
1-2 tsp worchestershire sauce
2-tbs good chili powder

Cook ground beef in microwave for about 5-6 mins, drain if needed and break up into small pieces. Add seasonings, cover and cook on high power 5 minutes, then at half power for 10-12 minutes. I never measure anything, so spices are approximate. At more or less for your taste.

Original Coney Island Sauce (Flint Style)
Categories: Sauces, Family, Meats
Yield: 12 Servings

1 1/2 lb Finely Chopped Ground Beef
2 tb Shortening
2 tb Butter
1 ts Garlic powder
1/4 ts Pepper
2 tb Chili Powder
2 tb Dry Mustard
2 ea Medium Onion finely chopped
3/4 c Water
Prepared Mustard and chopped
Onions for garnish
12 ea Hotdogs
12 ea Hotdog buns

Ask your butcher to use the finest blade he has when grinding the beef or grind it yourself in your
food processor. In a saucepan, cook the ground beef with shortening and butter, breaking it up
with a fork until it is no longer pink. Add the garlic powder, pepper, chili powder, mustard, onions
and water. Simmer uncovered over low heat. Serve over hotdogs. Add prepared mustard and
chopped onions to taste.

Vegetarian Black Bean Chili ******

3 cup black beans, sorted – put in jar or bag.

3 Tbsp. dehydrated onion
3 Tbsp. granulated garlic
1 tsp. crushed oregano
2 tsp. salt
1/4 to 1/2 tsp. cayenne pepper (do not omit)

Combine spices in a small bag.

1 1/2 cups white rice in a separate package.

Label: Wash beans. Put in pot with seasonings. Add 1 Tbsp. olive oil and cover beans with 2" water. Bring to boil and simmer until very well done (about 2 hours). Beans should be very soft. Add water as needed
to keep beans from sticking. There should be some liquid left on beans when done.
To cook rice, put 3 cup water and 1 tsp salt into a pot and when it boils, add rice. Lower heat, cover and steam for 20 minutes. Serve about 1/2 cup rice in bowl, and put beans on the top. Sprinkle with minced cilantro, finely chopped green onion, and a squeeze of limejuice. This is very healthy. It has almost no fat, and is mainly from the bottom of the food pyramid.

Painted Desert Chili ******

I could not get exact, nor am I sure of the exact ingredients of all the layers, but I am sure it can be varied to suit your tastes.

Layer in a quart jar:

Green: 3T up to 1/4 cup dried parsley, or cilantro
Beige: 1-2T garlic powder, or granulated garlic
Red: 2-3 T taco seasoning mix
Beige: 1-2 T. onion powder (dried minced onion would work also)
Red: 2-3 T. taco seasoning mix
Beige: 2 T cumin
Red: 2 T paprika
White: 2 T white corn meal (I am not sure about this ingredient, as it was not flour, corn starch, salt or sugar, but had no flavor, with a little texture??)
Red: 2-3 T taco seasoning mix
Beige: 1-2 T garlic powder, or granulated garlic
Red: 2 T. chili powder

Cover seasonings with 1-2 T. dried parsley.
Then layer 1 cup dried pinto beans,
1/4 cup small dried white (navy? or northern?) beans
1/4 cup small dried black beans
3/4-1 cup dried kidney beans

( I am sure other ingredients could be layered in place or in addition to these, ie. dried onion, sugar, bouillion granules, oregano, etc. Adjust the amounts if needed, to get a definite layered effect. Might also try smaller amounts, or fewer layers in a pint size jar, which I hope to do.)

The directions state to pour ingredients into a 12 qt. pot, and then add:
1 medium diced onion
4 15 oz. cans diced tomatoes
Large can tomato paste
1/2 cup of cider vinegar
1/2 cup brown sugar
49 oz. tomato juice
2 1bs. of favorite browned meat
Fill remainder of pot with water, Bring to boil, simmer for 2 1/2 to 3 hrs. Add salt and pepper to taste.

Now, this recipe has not been tested by me…so I invite you to try, and see if it works for you.

Big Bend Texas-Style Chili

2 Tbls olive oil
5 cloves garlic, minced
2 onions, diced
1 1/2 lbs lean Omaha Steaks ground beef
1/2 tsp salt
1 tsp freshly ground black pepper
2 Tbls pure red Chile powder
4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced
1/2-cup tomato paste
1/2 cup Beef Stock
1-cup dark beer
2 Tbls cider vinegar
3/4 tsp ground cumin
2 tsp minced oregano
1/4 cup minced parsley
1 can (15 ounces) red kidney beans, drained
4 oz crumbled goat cheese, for garnish

To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and sauté over medium-high heat for 5minutes. Add the beef and sauté for 7 or 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides.
Season with salt and pepper, stir in the Chile powder, and cook for2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine. Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes. Add the beans and cook for 15 minutes longer, stirring
occasionally. Ladle into serving bowls and sprinkle the goat cheese over.

Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000-calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 841.03, Calories From Fat (56%) 466.95
% Daily Value
Total Fat 52.25g(80%), Saturated Fat 21.22g(106%), Cholesterol 149.97mg(50%), Sodium 1386.67mg (58%), Potassium 1564.83mg(45%), Carbohydrates 43.81g(15%), Dietary Fiber 13.58g(54%), Net Carbohydrates 30.23g, Protein 47.00g (94%)

Chili ******

3 cups dried beans (pink, red, or kidney – sorted). Put into a jar or large bag.

3 Tbsp. mild chili powder
2 Tbsp. dehydrated onions
1 Tbsp. granulated garlic
1 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne pepper (optional)

Combine spices and put into a small bag.

Include in your gift basket:
1 8oz. can tomato sauce
2 14oz. cans diced tomatoes in juice

Label: Wash beans. Put into pot with spices. Cook until done, about 1 to 11/2 hours. Meanwhile, brown 1 lb. ground beef (if desired), and drain. Add meat to the beans with the tomatoes and sauce. Simmer to blend
flavors. Serve with Chili Corn Bread, if desired.


3 -large yellow onions, chopped
1-large, or 2 small, green peppers, chopped
6- or more, garlic cloves, minced…plus more, added at the end

*jalapeno peppers chopped, to your taste…if you are fearful of them, or unsure of how much to use substitute cayenne or red pepper flakes to your taste for heat.

1-pound bag of dried red kidney beans simmered till done such that you have some bean liquor when they are done, but not too much so as to make your chili watery. Add the beans, liquid at end with chicken.

*Remember; never add salt to beans till the end! And if you need to add more water, add boiling only, never cold!

1/4-cup olive oil, or oil of choice
4- chicken breast halves sautéed in the oil and cut into 1 inch cubes,
you can do the cutting either before or after sautéing. Then reserve
the meat, adding back at the end.
1/3- cup chili powder
1-tsp. turmeric
2- tablespoons sweet paprika
2- teaspoons “bruised” cumin seed
1- teaspoon ground coriander
1- teaspoon ground allspice
1- teaspoon, or more, dried oregano, crumbled
1-teaspoon thyme
1/4- teaspoon cinnamon
1/4- teaspoon ground cloves
1/4 -teaspoon ground mace…or nutmeg
3- bay leaves
3- cups water
1-small can chicken stock
1-28 ounce can crushed tomatoes in puree…or tomatoes in juice, if you like it less tomato-y.
3-4 tablespoons wine or cider vinegar
2 -tablespoons molasses
*handful of chopped fresh cilantro (coriander)…if you don’t like it, substitute parsley
Salt and pepper, to taste

*NOTE…I have heard of adding some cocoa powder (not the sugary stuff) as well, about 2 Tbsp. It sounds great, but I haven’t tried it yet.

Here’s my idea for a bit of a difference!..and it adds some color too! Instead of just red kidney beans, try; 1-15 oz. can red kidney beans, rinsed
1-15 oz. black beans, rinsed
1-15 oz. cannelini or garbanzos, rinsed

*NOTE…if for some reason it needs thickening, or you just like it, add some cornmeal, but remember, it will expand! OR if you want more fun and color, a box of froze corn at the end.

Method of preparation…
Begin by sautéing the onions, then garlic, then green pepper, then jalapeno peppers, and bruised cumin seed, and tsp of Turmeric, in the oil of your choice, with some salt and black pepper… till translucent Add canned tomatoes, water, canned chicken stock, bay leaves…bring to a boil and simmer, 15 minutes. Add the rest of the spices, vinegar and molasses,…but NOT fresh herbs, yet…and simmer another hour on very low heat. Add the cubed chicken, bring to a simmer, and do so, another 10 minutes. Add the beans, cilantro, additional garlic and some lemon or limejuice, Return, just to the boil…turn off the heat…cover… and let it sit. …Either till it is cool enough to put way, (as it WILL taste better the next day…) or, until serving time…when you may want to serve it with a dollop of sour cream…and/or a grating of sharp cheddar cheese, or Monterey Jack cheese, on top.

*NOTE…we like to have roasted red skinned potatoes with this made with oregano or rosemary, parsley salt, pepper and paprika…sprinkled when done with lemon juice. Or perhaps you might rather just have salad, as we often do, since chili is so filling!

Chili Mix in a Jar

Chili is one of those rib-warming homemade meals that goes great with a salad and fresh bread. This mix is inexpensive, easy to assemble, and makes a neat gift in a jar for anyone.

This particular recipe is a medium spiced chili; if you like mild chili, cut the chili powder down; if you like spicy, increase it or add crushed hot pepper flakes to taste.

1-1/4 cups flour
1/2 cup dried onion (flakes or minced)
2/3 cup chili powder
3 tbsp beef bouillon powder or salt
1-1/2 tbsp garlic powder
1 tbsp pepper
2 tsp sugar

Mix all ingredients, stirring very well to combine. Pack in a 2 cup jar and attach gift tag with instructions.

The instructions are as follows:

Brown or microwave 1 pound of ground beef
(Optional: you can chop and add an onion if you wish). Sprinkle 1/3 cup of chili seasoning mix over beef, and stir well. Add a 19 oz can of crushed tomatoes; a 15 oz can undrained kidney beans; a 14 oz can of baked beans. Simmer or reheat in the microwave for 20 minutes until flavors are mixed and chili is hot. Enjoy!

White Turkey Chili

1 Tbsp. butter or margarine
1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 minced seeded jalapeno
1 garlic clove, minced
3 cups cooked turkey (we use thighs)
2 (19 oz.) cans cannelini beans, drained (1 can whole, 1 can mashed)
2 (16 oz.) cans chicken broth
1 cup frozen whole-kernel corn
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup 1% milk
Melt the butter in a large Dutch oven over medium-high heat. Add onion, celery, bell pepper, jalapeno, and garlic. Sauté 5 minutes. Add turkey, whole beans, broth and then corn, cumin, chili powder, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add
mashed beans and milk to the turkey mixture. Simmer, uncovered, for 20 minutes or until the mixture thickens. Makes 11 one-cup servings.

Hot Dog Chili

Want a good chili dog? This chili topping is perfect for hot dogs because of its even texture and delicious flavor. This is one chili that sticks to the bun.

2 pounds ground beef
1/2 cup onion, chopped
1 clove garlic, crushed
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne

Brown ground beef in a large pot. Add onions and cook until the onions turn translucent. Add remaining ingredients, stir and simmer on low for several hours. You can prepare this in a slow cooker and let it all day.
Stir occasionally. The texture of the chili should be fairly smooth and even to put on hot dogs.

For the dogs we either cook over low coals on the grill or braise in beer, onion, garlic and hot pepper flakes.

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