Time 5m Yield 16 servings, about 2 Tbsp. each Number Of Ingredients 4 Steps:
Place unwrapped block of cream cheese on microwaveable plate; top with remaining ingredients. Microwave on HIGH 45 sec. to 1 min. or until cheddar is melted and chili is heated through.
Time 40m Yield 4 to 8 servings Number Of Ingredients 14 Steps:
For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute. Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm. For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.
Number Of Ingredients 7 Steps:
Preheat the oven to 350°F. Unroll crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail wiener, forming a “pig in a blanket”. Place each pig in a blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5 to 7 minutes before serving.
Time 10m Yield 15 Number Of Ingredients 4 Steps:
Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Yield 4 Servings Number Of Ingredients 7 Steps:
Preheat oven to 375˚F (190˚C). Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish. Unroll the dough and cut into four even strips. Cut the cheese sticks in half lengthwise. Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog. Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese. Place the wrapped hot dogs on top of the chili. Bake 15-20 minutes, until the dough is light golden. Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley. Brush over the wrapped hot dogs. Enjoy!
Time 50m Yield 6 Number Of Ingredients 15 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.
