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Ree’s recipe, however, directs you to simply cover the pot and let the ground beef mixture simmer on low for one hour, adding 1/2 cup of water if the chili starts to look dry. In our experience ...
Alice Knisley. Quicker, tastier and easier than ever before. Get the recipe: Air Fryer Hot Dogs. Sara Deseran and Joe Hargarve. Everything is better with bacon. Get the recipe: Bacon-Wrapped Hot ...
Add 8 oz barbecue sauce. Simmer ½ hour. Add 1 teaspoon each of chili powder, cumin, oregano. Add 1 large can red kidney beans (drained) Simmer 1 hour. Add hot dogs. Cook 15 minutes in sauce. Put ...
Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavor, and serving method; Cincinnati chili more ...
Coney Island hot dog. Hot dog, or a beef or beef and pork European-style Vienna sausage with lamb or sheep casing, topped with a meat sauce made of seasoned ground beef or beef heart, topped with yellow mustard, white onion and sometimes cheese. A Coney Island hot dog, Coney dog, or Coney is a hot dog in a bun topped with a savory meat sauce ...
West Virginia style hot dog. A hot dog with a chili sauce made with finely ground meat, chopped fresh onions, coleslaw and yellow mustard. [52] "Even more telling is the nature of the chili on each. This is not your mama’s bowl chili with chunks of meat and arguable accouterments like beans, tomatoes, peppers and, Lord help us, sometimes ...
Start by combining 2 packages of beef hot dogs, 1 cup of yellow mustard, 2 tablespoons of brown sugar, 1 teaspoon each of onion powder and cayenne pepper, and 1/4 teaspoon of ground black pepper ...
Most Cincinnati chili recipes also include lean ground beef, sweet onions, tomato sauce and water. [9] According to an interview with Basheer Daoud (a son of one of the founders) by Neal Conan of National Public Radio in 2005, the chain's commissary produces nearly 20,000 pounds (9,100 kg) of food product for the restaurants per day. [4]
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