Coney Island Chili Dog
|Ground beef round||1⁄4 Pound|
|Yellow onion||1 Large, chopped to make 1 cup|
|Canned chili without beans||15 Ounce (1 Can)|
|Bottled chili sauce||2 Tablespoon|
|Minced parsley||2 Tablespoon|
|Pasteurized process cheese spread||1⁄2 Cup (8 tbs)|
|Beef hot dog||4 (4 Pieces, 4 Ounces Each)|
|Hot dog buns||4 , split on the side|
|Prepared mustard||4 Teaspoon (Adjust Quantity As Per Taste)|
1. Preheat the grill or broiler. To make the chili: In a 10-inch nonstick skillet, saute the beef and 1/2 cup of the onion over moderately high heat for 10 minutes or until well browned. Stir in the chili, chili sauce, and parsley and heat for 5 minutes or until hot.
2. In a small saucepan, stir the cheese spread over moderately high heat for 5 minutes or until creamy. Meanwhile, grill or broil the hot dogs, turning occasionally, for 7 minutes, until they are browned the way you like them. During the last 3 minutes, warm the buns alongside the hot dogs.
3. For each chili dog, place a hot dog in a bun and spread with 1/4 each of the mustard and chili mixture. Sprinkle with 1/4 each of the cheese and the remaining onion. Serve with Oven Fries.