Nacho Hot Dogs

This is exactly what little hot dogs hope they’ll grow up to be. Smothered in chili. Covered in cheese sauce. Sprinkled with crumbled Nacho tortilla chips and jalapenos. And of course, some nice cool sour cream. These nacho hot dogs are the stuff dreams are made of!
Nacho Hot Dogs Version 2.0With every bite you get crunch, heat, cool and cheese! Perfect! And of course you can kick your Nacho hot dogs up even more by using a really spicy chili. I use the zesty cheese sauce from La Preferida for this and other dogs that call for cheese. It’s smooth and creamy and has a little bit of a spiciness to it.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Nacho Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Bean chili, warmed
  • Nacho cheese sauce, warmed
  • Nacho tortilla chips, lightly crushed
  • Diced pickled jalapenos (I prefer fire-roasted jalapenos)
  • Sour cream
Instructions
  1. Cook dogs and toast buns as desired.
  2. Place dogs on buns.
  3. Top with chili and cheese sauce.
  4. Sprinkle with crushed chips and jalapenos.
  5. Add sour cream, a bit more of the crumbled chips, and serve.

Quick Fix Tex-Mex Corn Chip Chili

This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese.
I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted.

For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.

Quick Fix Tex-Mex Corn Chip Chili
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, undrained
  • 1 (15 ounce) can pinto beans, undrained
  • 1 (10 ounce) can tomatoes with green chilies, undrained
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 3 cups Monterey Jack cheese, plus more for garnish
  • Fritos (I used Chili Cheese Fritos)
Instructions
  1. Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
  2. Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
  3. Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
  4. Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
  5. Serve over corn chips topped with more cheese and cilantro.

 

McIlhenny’s Chili

I love a good beefy chili. Nothing fancy. Great southwestern flavors. Oddly this McIlhenny’s chili is served with rice. I say oddly because that’s not something I would normally do. I was surprised as to how much I liked having rice in my chili.

The chili itself is just as great as you’d want. Tender meat with a broth that you really do want to drink up with a straw. It’s my favorite part of this McIlhenny’s chili.
The original recipe (which I modified only slightly) came from McIlhenny’s, the creators of Tabasco sauce. You know right then and there that it’s going to be fantastic. I have never had the free time when in New Orleans to go over to Avery Island and take a tour of the Tabasco plant. I will next time, though.

McIlhenny's Chili
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1/4 cup vegetable oil
  • 3 pounds chuck, trimmed of fat, cut into 1" cubes
  • Kosher salt and freshly ground black pepper
  • 1 large white onions, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Kosher salt
  • 2 teaspoons Tabasco Pepper Sauce
  • 4-5 cups beef broth, depending on how thick or thin you like your chili
  • 4 ounce can chopped green chilies
  • 2 cups cooked rice
  • Your favorite chili toppings
Instructions
  1. Working in batches, heat a tablespoon or so of the oil in a large Dutch oven over medium-high heat. Season the meat and brown on all sides. Remove to a plate.
  2. Add the onion to the pot and cook for 5 minutes, stirring often.
  3. Add the garlic. Stir and cook another minute.
  4. Add the chili powder, cumin, salt and hot sauce. Stir and cook for 1 minute.
  5. Add the broth and canned chiles. Bring to a boil.
  6. Add the cooked beef along with any accumulated juices. Reduce heat to a simmer and simmer for 1 1/2 - 2 hours or until the beef is tender.
  7. Serve with cooked rice and desired toppings.

 

Smoked Brisket Texas Chili

The North End Barbecue & Moonshine restaurant in Indianapolis is definitely one of my favorite restaurants. They have a fantastic menu, but for me, the best dish by far is the Texas red chili. It’s simple, spicy, and oh so packed with flavor. Smoked brisket, homemade bacon and a red sauce that I could just slurp up with a (big) straw. I can’t always make it to North End BBQ, so I decided to make my own (slightly different) version of their Texas chili. I was absolutely pleased with it. Nice and spicy, with a bit of smokiness.
smoked-brisket-texas-chiliNow, you could make this smoked brisket Texas chili with just cubed chuck that has been lightly browned in the Dutch oven first. Nothing wrong with that, not one bit, but if you have smoked brisket, it really gives the chili a completely different flavor than just regular ole chili.

I roasted a few jalapenos on the grill and chopped them to use as garnish. They added even more bite and flavor to what was already a great bowl of chili.

5 from 1 reviews
Smoked Brisket Texas Chili
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 8 dried chiles (I used guajillo, but just about any chile will work)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1/3 cup finely chopped white onion
  • 3 large cloves garlic, minced
  • 2 cups beef broth, plus more if needed
  • 2 cups water, plus more as needed
  • 2 tablespoons masa harina (if you don't have any masa, take a handful of plain tortilla chips and grind them in a food processor or by hand using a mortar and pestle)
  • 2 pounds smoked brisket, cubed
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons white vinegar
  • Garnishes (sour cream, roasted jalapenos, grilled lime edges, etc)
Instructions
  1. Toast the chiles in a hot skillet over medium-high heat 2-3 minutes per side.
  2. Remove to a large bowl and cover in hot water. Let sit for 30 minutes, turning once.
  3. Remove chiles (do not discard the water). Cut off the stems and remove the seeds.
  4. Chop lightly and transfer to a food processor.
  5. Add the cumin, pepper and a few pinches of salt, along with 1/4 cup of the soaking liquid. Process until smooth. If needed add a bit more of the water.
  6. Heat the oil in a large Dutch oven over medium heat.
  7. Add the onion and cook for 3 minutes.
  8. Add the garlic and cook for another minute.
  9. Add the broth and water. Bring to a simmer.
  10. Whisk in the masa harina and add the processed chile paste.
  11. Add the brisket and stir. Cover.
  12. Let simmer for 2 hours or until the beef is tender, adding more broth if necessary.
  13. Stir in the brown sugar and vinegar and add more salt to taste. Simmer another 10 minutes.
  14. Serve with the desired garnishes.

Minnesota Gopher Hot Dog

A few years ago the Big 10 basketball tournament was held here in Indianapolis. As part of the event, the Levy restaurant group in Chicago produced unique hot dogs that highlight each of the Big 10 teams. I came across a copy of the list of the dogs recently, and just had to make each of them. These Minnesota Gopher hot dogs were fantastic. Spicy chili, crunchy onions, even crunchier Fritos, and ooey gooey cheese sauce. Nice and messy, like a great dog is supposed to be!

Minnesota Gopher Hot DogA nice twist to these Minnesota Gopher hot dogs would be to swap out the Fritos with BBQ or chili Fritos. And for a little extra kick, use a jalapeno cheese sauce. You’ll be happy you did!

For a full list of all of the Big 10 team hot dogs, click here and enjoy!

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Minnesota Gopher Hot Dog
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Chili, warmed
  • Cheese sauce, warmed
  • White onion, chopped
  • Fritos
Instructions
  1. Cook or grill the dogs as desired.
  2. Toast the buns, if desired (I always do).
  3. Add dogs to buns.
  4. Top with chili and cheese sauce.
  5. Sprinkle with onion and Fritos and serve.

Wiz Dogs

I have a habit of copying recipes from restaurants or food trucks I hear about or see on TV. Here lately I’ve been on a major campaign to copy some of the crazy great dogs from Duke’s Gourmet Dogs in Minster, Ohio, which closed recently. These Wiz dogs are just packed with everything good about a hot dog. Warm chili. Crunchy potato straws (an ingredient I haven’t had in years). And my favorite, ooey gooey cheese sauce. Like I’ve said before, if it’s going to be messy to eat, it’s going to taste great and Wiz dogs are definitely messy and great!

Wiz DogsI was tempted to add a few chopped jalapenos to these Wiz dogs. I like some kick so my dogs. I went another route and used spicy cheese sauce instead.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Wiz Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • No-bean chili, warmed
  • Potato straws
  • Cheese sauce, warmed (I prefer the zesty cheese sauce from La Preferida when not making my own)
  • Sliced pickled jalapenos (optional)
Instructions
  1. Fire up your grill and cook the dogs and warm the buns.
  2. Assemble hot dogs by adding weiners to the buns. Top with plenty of chili, potato straws and plenty of cheese sauce.
  3. Top with jalapeno slices, if desired.
  4. Serve with plenty of paper towels.

Molasses Chili Steak Marinade

I don’t usually marinate my steaks. It just kinda depends on how I feel that day. Today, I wanted to turn a pretty standard steak into something completely not standard. This molasses chili steak marinade definitely did that. You get some sweet, but it’s not overwhelming at all. Not in the least. And you get that great southwestern chili flavor. And hints of soy and rice vinegar. And best of all, you can still taste the steak. That’s why I bought one, ya know? I still want to taste meat, but I don’t mind making it a bit different.
Molasses Chili Steak MarinadeBecause of the molasses and brown sugar you have to keep the time the steak spends over direct heat to a minimum. That high heat will definitely give you a char quick. Just sear it off and then move it to indirect heat to finish cooking.

If you’re feeling in the mood for spicy, substitute hot chili powder, a little or a lot.

Molasses Chili Steak Marinade
Author: 
Recipe type: Marinade
Cuisine: American
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried ginger
  • 1 tablespoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 (1 pound) steaks
Instructions
  1. Whisk together all ingredients except for the steaks.
  2. Pour marinade into the bottom of a large resealable container, or divided between two containers large enough to hold each steak.
  3. Add steaks. Coat bottoms well then flip and coat other sides.
  4. Cover and refrigerate for 1 hour, flipping the steaks every 15 minutes.
  5. Cook as you normally would. Note that since the marinade contains molasses and brown sugar the steaks will char if left over high heat for very long. Sear your steaks over high heat then finish them over indirect heat to prevent burning.

Chili Crunch Burger

I’ve been jonesin’ really bad for a really good burger. A loaded burger, with lots of spicy kick to it. So I fired up my grill and proceeded to make a few big ole chili crunch burgers. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!
Chili Crunch Burger

There is nothing but goodness in every bite. Chili and yummy burger juices will run down your arm. Melted cheese will drip onto your plate. That’s why you want to keep a few extra Fritos around so you can scoop up the fallen chili and cheese.

Although I prefer fresh jalapenos, sometimes they aren’t available. That’s when I substitute canned (not pickled) chopped jalapenos. My favorite are fire-roasted. The roasting adds a great sweet charred flavor to any dish.

Chili Crunch Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 pounds ground beef
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 8 hamburger buns
  • 8 slices Habanero Jack cheese
  • 1 15 ounce can Hormel Hot No Bean chili, warmed
  • 1 medium onion (red, white or sweet), chopped
  • 4 jalapenos, seeded, chopped
  • A few handfuls of Fritos Chili Cheese corn chips
Instructions
  1. Place beef in a large bowl.
  2. Season with salt, pepper and cayenne and mix well. Form into 8 1/4 pound patties.
  3. Grill burgers as desired.
  4. Place cooked patties on bun bottoms.
  5. Top with cheese, a few tablespoons of the chili, the onion, and jalapeno.
  6. Add a few corn chips and the bun top and serve (with paper towels!).