Sure, these southern-style picnic hot dogs are easy to make. And they’re good! Nothing beats the crunchy coolness of a good slaw with the heat of a nice hot chili sauce! Yum! Nothing fancy, just great! Great for a big cookout or picnic, it doesn’t get any easier. Sure, I’ve had chili dogs before. And I’ve put slaw on my dogs before. But never had I combined the two on one hot dog! Oh my goodness! What I’ve been missing all these years!
Great For Lunch Or Dinner Too.
These southern-style picnic hot dogs made for a quick dinner the other night. I used packaged slaw mix with Marzetti light slaw mix. While the dogs were grilling I warmed the chili.
Make sure you grab plenty of napkins when you bite into these dogs. You’re going to need them!
Sure, these southern-style picnic hot dogs are easy to make. And they’re good! Nothing beats the crunchy coolness of a good slaw with the heat of a nice hot chili sauce! Yum! Nothing fancy, just great! Great for a big cookout or picnic, it doesn’t get any easier.
I admit, I’m a huge fan of beef chili, so when I came across this recipe for white bean chili (with chicken?!) I was a little hesitant. Would I take a big spoonful and long for a nice piece of tender chuck instead? Nope. Although not the beefy chili I’m used to, I really enjoyed this version too. It is not lacking in flavor that’s for sure!
I’m A Chicken Chili Believer Now
This white bean chili is very good. It’s herby, for sure, thanks to a sizable amount of oregano and fresh cilantro. The chicken is tender and tasty. I added a dollop of sour cream to bring a nice cool contrast.
I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
This chili is very good. It’s herby, for sure, thanks to a sizable amount of oregano and fresh cilantro. The chicken is tender and tasty. I added a dollop of sour cream to bring a nice cool contrast.
I’m not a big believer in the “rules” around how chili should be made. Some folks say it can’t have beans, some say it can’t have Italian sausage, and that’s fine… and maybe this isn’t a “real” chili, but it’s dang good. I’d sit down with a bowl of this deluxe beef and Italian sausage chili any time, any where. It has a bit of kick, and fantastic layers of flavor.
A Great Chili With Great Flavor
Also try other version of this great chili. It’s just as great, just a little different. You can’t have too many variations on beef and Italian sausage chili, if you ask me. If you prefer a bean-only chili, my white bean chili is the way to go.
There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!
Sausage Makes for Great Chili
The sausage adds such a great flavor. People often aren’t expecting it. This chili has chunks of beef, like you’re looking forward to, that are countered by the different texture and bite (I used hot sausage) of the sausage. The beans, well, the more the merrier. I just love the texture and flavor, particularly when there is a large variety of beans in the bowl.
What’s This Pasta Thing?
My wife prefers her 6-bean beef and sausage chili over spaghetti. I had never seen or heard of such a thing before I moved to Indiana. But, I made her a small pot of pasta so she too could enjoy this great chili.
I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
There are two things I really like to have in my chili: Italian sausage and lots of beans. I know, I know. I am violating several chili laws, specially by adding beans, but if it’s called 6-bean beef and sausage chili it’s gonna have beans in it!
Brown meats in a large pot or Dutch oven. Drain if desired.
Add onion, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon and cook over medium-high heat until vegetables are starting to soften, about 6-8 minutes.
Add bay leaves, tomatoes and beef stock. Bring to a boil then reduce to a simmer. Cover partially and simmer for 3 to 4 hours or until beef is tender, stirring occasionally.
Add beans, stir, and cook another 30 minutes.
Serve garnished with sour cream, cheddar, and chopped green onions.
Notes
Feel free to substitute hot Italian sausage for a nice little kick!
Who would’ve thought… who would’ve known…. that oven-baked hot dogs could be soooo good? Maybe it was because I was just jonesin’ for a hot dog, but a glance outside made me realize that a grilled dog just wasn’t in my future. These baked ones came out just great! No need to fire up the grill, these dogs satisfied my cravings and then some!
They’re Supposed To Be Messy
Here are they are just before getting cheesed and baked. No point in being shy with the toppings. These are meant to be messy dogs so go all out. And… the money shot! I think these oven-baked hot dogs would be great for a party, kids or not!
Having a baked potato for dinner is like having breakfast for dinner. It’s something I always look forward to. But for some reason, I feel mischievous having one. It’s like I’m breaking the rules. These easy chili cheese baked potatoes made me feel like I was breaking a lot of rules.
Baked Potatoes Can Be Addicting
I think my addiction to baked potatoes really got started in college. There was a great dive in Fayetteville, Arkansas, called Hogs Breath Eatery. That’s where I would get a huge loaded baked potato for just a few bucks. My favorites were the Terlingua and The Works. Also, their variation of these easy chili cheese baked potatoes.
Give me a big ole bowl of Southwestern chili and some corn chips and I’m a happy guy. Make it spicy and I’m even happier. There’s a lot of stuff going on in this chili. Lots of great stuff. All things that I love. Despite the long ingredient list this is pretty much a ‘everything into the pot’ kind of recipe. So don’t let it scare you off. The flavors are amazing.
Not Your Usual Chili
This southwestern chili with corn chips isn’t your typical beef chili. Ya know, the one with beef, a broth. Some onion and tomatoes. Maybe some beans (if you’re outside of Texas, of course). It’s a lot more than that. It’s a mix of textures. Tender. Crunchy. Soft.
Want your chili spicier? Start with the Rotel. Grab the spicy stuff. The really hot stuff. Go find a jalapeno or two. Seed it. Or not. Dice it up. Add it in when you add the bell peppers. Add a pinch of cayenne. Or more than a pinch. Do it up right!
Winter doesn’t seem to want to let go this year. That calls for chili. Or even better, this He-Man chili. This isn’t just your usual chili either. It has amazing flavor. There’s absolutely nothing boring about it. The broth is super-great. I find myself saving it for last so I can savor it the most. Not that the meaty part isn’t total greatness. But, oh, the broth! It has absorbed all the wonderful flavors of the chili. Each spoonful is amazing.
I’ve become a big fan of using Italian sausage in my chili. It really adds great flavor and a different texture than beef. It’s just one of the ingredients that really make this He-Man chili something special and something different.
I kinda like to keep the meats in my chilis a little chunky. Not big huge bites, no. I don’t want the texture of the meat to get lost in the rest of the ingredients, I want to notice it. Especially the Italian sausage with all of its great flavors.
I found this recipe for old-fashioned two-meat chili over at Drick’s Rambling Cafe, one of my favorite blogs to read. Drick Perry posts the kinds of foods we really enjoy: Cajun, Creole and Southern, among others. This chili has a slight kick, but not so much that it hides all of the great flavors inside. Beans, veggies, V-8 juice, broth, and two kinds of meats (hmmmm… so that’s where the name comes from!) all combine to make something special.
Easier Than It Looks. And Worth It.
This old-fashioned two-meat chili has quite the ingredient list, but it is still easy to make and worth the effort. It makes a big batch, but don’t worry, it won’t last. V-8 juice in a chili is a great thing. I used spicy, of course. I wouldn’t be afraid to add V-8 to your favorite chili recipe.
If you don’t have or can’t find ground pork, substitute ground Italian sausage. The bulk stuff, not smoked. Just crumble it into small pieces before browning.
This chili has a slight kick, but not so much that it hides all of the great flavors inside. Beans, veggies, V-8 juice, broth, and two kinds of meats (hmmmm… so that’s where the name comes from!) all combine to make something special.
When I was a young lad, Roger Staubach was my hero. I was too young to really understand football, but I knew enough to realize that Roger “The Dodger” was the real deal. I had my Dallas Cowboys pajamas, and a Cowboy’s leather (ok, fake leather) jacket, and I even played football on the 5th grade Cowboy’s team (that didn’t last long, but that’s a whole other post entirely). Anyway, here’s Roger Staubach’s Chili-in-a-bag.
Nothing Fancy, But It’s Mighty Good
So, because he and I are so connected (!), I figured I’d better make Roger Staubach’s chili-in-a-bag recipe! This isn’t one of those cook-all-day, fancy fru-fru chili recipes. But it is darned good. Seriously good. I poured it into small bags of Fritos and they disappeared in minutes! In many ways it reminds me of another of my favorites, a Walking BBQ (BBQ in a bag!),
Darned good chili that is very easy to make. The Ranch-style beans are what really make this chili. Substitute kidney beans if you have to, but it won’t be quite as good!
