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Step 2: Heat up the Canned Chili. Next, it's time to heat up the canned chili. You can do this either on the stove or in the microwave. If you're using the stove, heat the canned chili in a small saucepan over medium heat. Stir frequently and watch carefully to make sure it doesn't burn or boil over.
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This special formulation ensures more chili stays on the dog than ever before. Each can contains 15 ounces and 7 servings, for a total of 120 ounces and 56 servings for the 8 pack. Preparing is easy and convenient, either on the stove top or in the microwave. Simply heat and serve with your favorite hot dog.
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Season with salt and pepper. Bring the sauce to a boil, then reduce to a low heat and simmer. Allow the chili sauce to simmer for 2 1/2 to 3 hours. Once the sauce is done, smooth out some of the large chunks of beef, by using a potato masher. Remove the chili sauce from the heat and set aside covered to keep warm.
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After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to 8 hours on low. Thicken sauce - Remove 1 1/2 cups of the chili into a container so the head of a stick blender will be submerged under the chili. Then blitz until smooth (~ 15 seconds).
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Discover the perfect topping for your cookout favorites with our Canned Chili For Hotdogs - hearty, flavorful, and ready in minutes!
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Grill the hot dogs for 5-7 minutes, or until they are browned and heated through. While the hot dogs are grilling, heat the Cincinnati chili in a small pot or microwave. Toast the hot dog buns on the grill for 1-2 minutes, or until they are lightly browned. Place a grilled hot dog in each bun and top with a generous amount of Cincinnati chili.
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Hot dog chili tends to be less chunky, bean-free, and more like a puree (mmmmm…pureed meat). If you like the sort of chili that comes out of a dispenser at 7-Eleven, you'll like the best canned chili for hot dogs, too. Another thing I didn't realize prior to our initial hot dog chili taste test: People are very passionate about chili dogs.
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Simmer. Pour in 15 ounces ( 425 grams) of tomato sauce, ¼ cup ( 60 grams) of ketchup, and 2 tablespoons ( 30 grams) of Dijon mustard. Mix well and then reduce the heat to low and let the mixture simmer for 15-20 minutes. Serve. Let the chili sauce cool slightly before adding a generous scoop to your hot dogs.
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Place the hot dogs in the buns, and fit into a 9x13 baking dish. Spoon the chili evenly onto each hot dog. Sprinkle on cheddar cheese and onions. Bake in preheated oven for 8-10 minutes. Then preheat the broiler to high. Broil for an additional 2-3 minutes or until the cheese is browned and the buns begin to toast.
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Add the honey and chili powder to the pot and stir well. Let it cook for 2-3 minutes to caramelize the honey then add the diced tomatoes, salt, and pepper. Let the chili simmer on low heat while you prepare the dogs and buns. Cook the hot dogs and warm the buns over a fire, on a grill, or in a pan on your stove.
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Stir in 28 oz crushed tomatoes, 14.5 oz diced tomatoes, 1 tablespoon tomato paste, ½ cup white wine, 4 tablespoon chili seasoning, 1 tablespoon brown sugar, 1 tablespoon chipotle pepper sauce, and ½ teaspoon each, salt & pepper. Stovetop Method: Bring the chili to a boil and then reduce the heat to medium-low.
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Remove from heat and set aside. Line hot dog buns on a large baking sheet. Open up the buns, then place a hot dog on each hot dog bun. Top each hot dog with 1/4-1/2 cup of chili, and 1/8 cup of shredded cheese. Bake chili cheese dog in the oven for 15-20 minutes, or until cheese melts. Remove from oven.
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They use vegetable protein and malted barley flour as meat substitutes. This product is low in fat and high in fiber. Their chili texture is superior to other brands. The beans and ground beef make for a really hearty chili. You won't be hungry after you add the chili on top of your hot dog. 4. Skyline Chili.
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Step-by-step instructions. Make the chili: In a Dutch oven or stock pot, heat oil in over medium-high heat until shimmering. Add onions, bell pepper, chili powder, cumin, oregano, chipotle chili powder, thyme, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until vegetables have softened, 7 to 10 minutes.
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The can says it is 99% fat-free, as there are only 3 grams of fat in each cup of the chili. Additionally, there are 18 grams of protein, 6 grams of dietary fiber, and a notable amount of vitamin A.
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Instructions. Preheat the oven to 350 degrees F. Arrange the hot dog buns in the dish, and place the hot dogs inside the buns. Evenly top each hot dog with a spoonful of chili and top with shredded cheddar cheese. Bake for 20-25 minutes or until cheese is melted and hot dogs are fully heated through.