Chili Dog With Slaw at Fred Rollins blog

Chili Dog With Slaw. In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Add water then stir well to deglaze the pan. Add the tomato paste, ketchup, chili powder, worcestershire sauce, vinegar, salt, and pepper, if using. Stir to begin breaking up the meat. Spoon off any excess fat/liquid. Bring the water to a boil. Add chili powder and remaining spices then whisk until smooth. In a large nonstick pan cook the ground beef and onion until ground beef is no longer pink. In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. Stir to break up the beef. Add the chopped onion to the beef. Add the beer and return the chili to a simmer. In a heavy saucepan, combine the beef, onion, water, garlic, tomato paste, chile powder, and salt and stir. When the water boils again, reduce the heat to medium. Add the grated cabbage, carrot, onion and pickle to a medium mixing.

Chili Slaw Dogs Food Network Kitchen
from www.foodnetwork.com

Add water then stir well to deglaze the pan. Add chili powder and remaining spices then whisk until smooth. Spoon off any excess fat/liquid. The mixture will be thick and pasty. When the water boils again, reduce the heat to medium. In a medium bowl, combine coleslaw mix, mayonnaise, sugar, and apple cider vinegar. In a large nonstick pan cook the ground beef and onion until ground beef is no longer pink. Crumble the meat with a wooden spoon as it cooks. Cook, stirring occasionally, until onions are tender and starting to brown, 10 to 15 minutes. Bring the water to a boil.

Chili Slaw Dogs Food Network Kitchen

Chili Dog With Slaw Add the grated cabbage, carrot, onion and pickle to a medium mixing. Add ½ cup water and stir. Cook, stirring occasionally, until onions are tender and starting to brown, 10 to 15 minutes. In a large nonstick pan cook the ground beef and onion until ground beef is no longer pink. Add the beer and return the chili to a simmer. In a heavy saucepan, combine the beef, onion, water, garlic, tomato paste, chile powder, and salt and stir. Add water then stir well to deglaze the pan. Stir to break up the beef. The mixture will be thick and pasty. Add the grated cabbage, carrot, onion and pickle to a medium mixing. When the water boils again, reduce the heat to medium. Crumble the meat with a wooden spoon as it cooks. Stir to begin breaking up the meat. Spoon off any excess fat/liquid. Bring the water to a boil. Add chili powder and remaining spices then whisk until smooth.

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