Recipe: Foiled Hot Dog and Chili
Chef Jill’s recipe for foiled hot dogs makes for an easy and delicious at-home tailgate win!
Foiled Hot Dogs Recipe
Ingredients:
8 hot dogs
8 hot dog buns
2 cups prepared chili
2 cups shredded cheddar cheese
1/2 red or yellow onion chopped
Mustard
Ketchup
Relish
Directions:
Preheat oven to 375 degrees F.
Line a 9×13 baking pan with tin-foil (for easy clean-up). Place hot dog buns inside. (I only fit 7, but if you squeeze them together all 8 should fit)
Squeeze desired amounts of mustard, ketchup and relish into the inside bottom of each bun. Then put a hot dog inside each bun, over the sauces.
Ladle 1/3 cup of chili onto each hot dog, and then sprinkle with shredded cheddar cheese and onion.
Cover pan with foil. Bake for 30 minutes.
Let stand 5 minutes and then carefully remove foil. Use a spatula to help remove hot dogs from pan.
A good quality all beef hot dog was something my mom LOVED! I have fond memories of going to G&L restaurant with my siblings from the time I could barely peek over the counter. They were famous for their Greek chili or “Coney” dog that is popular in the Detroit area. This is my simple version of a recipe that has a similar taste profile. I hope if my mom could taste it, she would approve.
Prep time: 10-20 minutes
Cooking time: 20-30 minutes
Serves: 6-12
Ingredients
1 pound lean ground beef (85/15 or 90/10)
1/4 tsp salt
3/4 tsp baking soda
Water-enough to cover meat
1 medium Vidalia onion or sweet onion, finely diced or grated
2 cloves of garlic, finely diced
1 TBSP olive oil
1-1/2 cups ketchup
2 TBSP tomato paste
1 TBSP prepared yellow mustard (or favorite mustard)
1/2 tsp salt
1/2 tsp pepper
2 tsp chili powder
1/4 tsp cinnamon
1 TBSP Worcestershire sauce
1-2 TBSP sugar (optional)
Instructions:
Place lean ground beef in a bowl, mix baking soda and salt into and cover with water.
Use a wooden spoon or your hands to break up the beef. Set aside for about 20 minutes.*
Over medium heat, sauté diced onion and garlic in olive oil in a large sauté pan or Dutch oven.
Once the onion and garlic are soft, add the ground beef and water to the pan. Cook about 5 minutes, until the beef is no longer pink on the outside.
Add ketchup, tomato paste, mustard, salt, pepper, chili powder, cinnamon and Worcestershire sauce
Reduce heat and simmer for 20 minutes, stirring frequently, until mixture has thickened and reduced and the beef is cooked through.
Using an immersion blender, pulse through chili several times to smooth out the chunks (this step is optional)
NOTE: *3/4 teaspoon baking soda and 1-1/2 teaspoons salt to treat 2 pounds. The beef is mixed with these dry ingredients, plus 2 tablespoons of water, before being used in your chili recipe. Allow the mixture to sit for about 20 minutes before proceeding. This hack should work for any chili recipe, as long as you adjust for proportion. This creates tender and smooth chili sauce that is not watery.