Homemade Cheesy Chili Dogs

There are a plethora of regional variations of chili dogs,

more than you can shake a frankfurter at!

Portillo's Chili Dog

Toppings range from some source of meat sauce with cheese, onions, mustard, pickles, tomatoes, hot pepper relish to sauerkraut piled on top. 

However, the origin of chili dogs is a little vague…

Texas chili dogs were originally called Texas Hot Wieners, and originated on the East Coast.  Huh?

Peter George Koufougeorgas, a Greek immigrant from the town of Nea Koriniput, put the railroad town of Altoona, Pennsylvania on the map with his “Texas hot dog,” in 1918.

They surprisingly pretty much had nothing to do with Texas.  The “Texas” reference is to the chili sauce, which actually has more of a Greek cuisine influence, due to the Greek ethnicity of Kourougeorgas and his cooks.

"Pete" Koufougeorgas, Altoona, PA.  photo credit:  Texas Hotdogs

After watching workers leave the coal mines each day, covered in soot, and seeing their calloused hands, George envisioned them clasping a hot dog.   His chili dog ranged from the eastern to the western sides of Pennsylvania, later spreading across the nation ~ the craze was on…

Back in the summer of 1916, for 10¢, you might have ordered a  Coney Island hot dog.  It belongs to Detroit, Cincinnati, New York or whatever city the article you’re reading refers to.  Topping it is chili (remember that Greek inspired meat sauce), yellow mustard, white onion and cheese.  

Nathan's NYC, undated

In North Caroline, your chili dog is most likely loaded with chili, onions and slaw.

Connecticut dogs are topped with onions, chili and sauerkraut.

In Washington, D.C., it’s the ‘half-smoke’; similar to a hot dog, but larger and spicier, served with chili sauce, herbs and onions.

Rhode Island serves up the hot wiener, a small, thin hot dog of veal and pork, on a steamed bun with celery salt, yellow mustard, chopped onions and seasoned meat sauce.

Whatever the variety, chili dogs are sold by street vendors, out of stands, at ball games, out of shacks and at home… 

Superdawg - Chicago - 1948 and on

Chicago area - Portillo's founder, Dick Portillo - replica of his original hot dog stand - 50 years ago

Portillo's in Crystal Lake

My fave place for hot dogs - inside Portillo's

When we're not at Portillo's 

this is the way 

at home:

My Chili Dogs!

Moving on to our supper last night ~ I made chili a couple of days ago, which reminded Bill of chili dogs.

It has been a long while since we’ve eaten hot dogs and ages since we’ve had chili dogs.

No bottled chili sauce, no canned chili, no ketchup nor mustard touch my chili dogs. Just hot dogs, covered with my home made chili, a sprinkling over all of cheddar cheese and chopped white onions, on a toasty bakery hot dog bun.  

They were delicious with a side of fries!

The bottom line is this ~ chili dogs are just glorified pretentious wieners that are delicious!

Homemade Cheesy Chili Dogs
Printable recipe

Ingredients:

8 hot dog buns, toasted
8 hot dogs, your favorite
2 cups of chili (Here is my chili recipe, and Bubba’s also)
1 cup shredded sharp Cheddar cheese
1 white onion, chopped

Method:

Heat hot dogs in boiling water until heated through.
Place on toasted hot dog buns.
Top with a generous scoop of chili, cheese and onions.
Serve


Enjoy!

My Cincinnati Chili and a little time off...

   
I’m taking a little break.  Instead of chief cook and bottle washer, my temporary new role will be a combo of Florence Nightingale and Clara Barton.

Florence Nightingale was born in Florence, Italy, on May 12, 1820. During the Crimean War (1853-1856), she and a team of nurses improved the unsanitary conditions at a British base hospital, reducing the death count by two-thirds. She gave nursing a highly favourable reputation and became an icon of Victorian culture, especially in the persona of "The Lady with the Lamp" making rounds of wounded soldiers at night.  Her writings sparked worldwide health care reform.

Clarissa "Clara" Harlowe Barton (December 25, 1821 – April 12, 1912) was a pioneering nurse who founded the American Red Cross. She worked as a hospital nurse in the American Civil War (1861-1865), and as a teacher and patent clerk Barton is noteworthy for doing humanitarian work at a time when relatively few women worked outside the home. She had a relationship with John J. Elwell, but never married.


Last week, Bill had knee replacement surgery and I am in charge of bossing him around, woo hoo!   (∗ᵕ̴᷄◡ᵕ̴᷅∗)  making sure he follows doctors’ orders.  And, many thanks to our great son, Bubba,  for helping us out ~ would've been tough without you, and we appreciate all you've done!

In the meantime here's a recipe for the chili we enjoyed before his surgery:

I’m a Buckeye by birth so it doesn’t get much better than Cincinnati Chili!

This was new to Bill:  As in, “Who eats chili with cinnamon and cocoa, over pasta, with cheese sprinkled on top?”  I converted him and made a Cincinnati Chili Believer out of him!

I almost always serve the chili over spaghetti, but naturally, this time when I looked in the cabinet, there was only shell pasta.  It doesn’t make any difference what type pasta is used ~ if you’ve never eaten chili served over hot cooked pasta, you’ve got to try it to see how delicious it is! 

Most chili recipes include tomato sauce and water ~ I swapped V8 juice for them.  I go a little heavy on the chili and garlic powders and add chili beans instead of the traditional kidney beans. 

This is very different from the Southwestern version, and maybe you chili aficionados are doubting, just give it a go to believe it!  

It’s delicious and should there be leftovers, lucky you!

It's perfect for the bitter cold weather we're having now!


Cincinnati Chili, my way
Printable recipe 


Ingredients: 

2 pounds lean ground beef
2 large onions, chopped
1 (46 ounce) can of V8 juice
½ teaspoon salt
1 teaspoon seasoned pepper
1 tablespoon garlic powder
3 tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cinnamon
½ teaspoon red (cayenne) pepper
2 tablespoons unsweetened cocoa* 
2 (15-ounce) cans chili beans
8 ounces spaghetti, or your favorite pasta
Grated cheddar cheese, for garnish

Method: 

In a large skillet over medium-high heat, and meat and chop into bite-size pieces.
Add onions and cook until tender and meat is browned.
Tilt skillet and use a baster to remove any accumulated fat. 
In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil.
Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick. 
Meanwhile, cook pasta, according to package directions; drain well.
Divide pasta into 4 bowls, top with chili.
Garnish with cheddar cheese. 
Serve hot with garlic bread or oyster crackers on the side.

*I use Hershey’s Special Dark Chocolate Cocoa




This is good eating, ENJOY!


 

Family Chili Feud: 2 Versions

How do you like your chili ~
very hot or milder, 

with pork or a little Jim Beam, 
with pasta or without? 

 Whichever way, 

I’ve got a recipe for you!

Our tastes run a little mild compared to our older son's. We like chili that’s tangy and spicy.  Bubba likes HOT SPICY chili.   Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot!  It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.

I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it.  He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!

I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago.  It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili.  It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color.  This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals. 

My son has worked on his for several years also; it is perfected and a recipe he can always rely on.  It has the perfect combination of meat and that is what really adds to the great flavor.  Be sure to let his tasty chili simmer for 1-2 hours.

So, here they are, you decide which is better!

Chili, My Way
Printable recipe

Ingredients:

4 lbs. ground beef

2 ½ to 3-46 oz. bottles tomato juice

1 large onion, chopped

2 or 3 T. brown sugar

1 t. salt

¾ c. chili powder

2 t. Hot Mexican-Style Chili Powder, optional

1 T. garlic powder

2 t. cinnamon

1 T. paprika

2 T. Hershey’s Special Dark Cocoa

3 16 oz. cans chili beans

spaghetti, cooked

cheddar cheese, grated

green onion, chopped

Method:

Brown meat and chopped onion, drain well, set aside. 
Pour tomato juice into large pan, bring to a boil.  
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally,  do not boil. 
Place cooked spaghetti in bottom of soup bowl, pour chili on top.  
Cover with grated cheddar cheese and green onion and enjoy.

There should be a warning with the following!

 

Chili, Bubba's Way
Printable recipe  

Ingredients:  

2lbs ground beef                     
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred.  If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).

Method:

Put a roll of TP in the freezer.
Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce.  
Heavy on chili powder and ground chipotle.  
No more than six drops of Scorned Woman per pound of meat. 
Cayenne and red pepper also, if desired.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken.  Go easy on it, too much and it will turn into concrete.  
If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.

Hope you give them both a try!