Best 5 Texas Hot Dogs With My Chili Sauce Recipes

TEXAS HOT WIENER SAUCE

Steps:

• Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes.
• Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.

TEXAS CHILI DOG

Steps:

• To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
• Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
• Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
• To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
• Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
• If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

TEXAS DOG

Steps:

• For the BBQ sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
• Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• For the cole slaw:
• Whisk together the mayonnaise, onion, sugar, celery seeds, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
• For the hot dogs:
• Heat the grill to high.
• Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.

TASTES LIKE YOCCO'S HOG DOG WITH CHILI SAUCE

Steps:

• Make the chili--soak ground beef in cold water for 30 minutes and drain; this ensures that the beef will remain free of lumps and cook up into the proper consistency typical of Coney- and Texas-style sauces.
• Place drained beef in a medium saucepan; add onion and spices, and mix well.
• Stir in the 2 cups water and place over medium heat.
• Cook the chili, stirring occasionally, for about 1 hour, or until it thickens.
• The chili may be frozen for up to 3 months.
• Assembly: place hot dogs in buns and top with mustard, chili, and onion; serve immediately.

TEXAS HOT DOG SAUCE

Steps:

• Brown burger and then add all spices till blended.
• Add boiling water and simmer to reduce to a pudding thickness.
• Part out after cool into covered containers and then you can freeze.
• Will last up to 4 monts frozen appox 1 week fresh in refridgerator.
• Top with diced onions and mustard.