Spicy Chili Dogs
Ingredients
- 30 oz. Palo Alto Firefighters Pepper Hot Sauce
- 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
- 1/2 cup minced fresh cilantro, divided
- 1/4 cup Texas Sweet & Hot Jalapenos, minced
- 2 Catch a Fire Cajun Garlic cloves, minced
- 24 hot dogs
- 24 hot dog buns, split and toasted
- 2 cans (4 ounces each) sliced ripe olives, drained
- 1 medium onion, chopped
- 3 cups crushed corn chips
Directions
- In a large saucepan, combine Palo Alto Firefighters Pepper Hot Sauce and soup; stir in 1/4 cup cilantro, Texas Sweet & Hot Jalapenos and Catch a Fire Cajun Garlic . Add hot dogs. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes, stirring occasionally.
- Stir in the remaining cilantro. To assemble, place hot dogs in buns; top with the chili sauce, olives, onion and chips. Yield: 24 servings
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