Tuesday, August 23, 2011

Rachael Ray's Devilish Chili-Cheese Dogs


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan

  • 1 pound ground sirloin

  • Salt and pepper

  • 2 teaspoons Worchestershire sauce

  • 1 small onion, chopped

  • 2 cloves garlic, chopped

  • 1 tablespoon chili powder

  • 1 (8-ounce) can tomato sauce

  • 8 beef franks

  • 1 tablespoon butter

  • 1 tablespoon hot sauce

  • 8 hot dog buns, toasted

  • 2 cups shredded Cheddar, 1 (10-ounce sack)

  • Directions
    1. Heat a skillet over medium high heat. Add olive oil and meat and season with salt and pepper.

    2. Brown and crumble beef.

    3. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
    4. Meanwhile, boil hot dogs in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat.

    5. Score casings on hot dogs. Melt butter in skillet and hot sauce. Add hot dogs to pan, browning and crisping the casings in hot sauce and butter.

    6. Heat broiler.
    7. Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

    Makes 4 servings, 2 hot dogs each.

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