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Chili Cheese Dogs

1 lb ground beef

1 package Halladay’s Harvest Barn Farmhouse Chili Seasoning

1 (14.5 oz.) can tomato puree

6 oz beer of choice

6 to 12 hot dogs

Hot dog rolls of choice

Topping Ideas: shredded cheddar cheese, chopped onions, chopped jalapeno, condiments, etc.

Brown beef in a skillet over coals (not open flame). Add pureed tomatoes, Chili Seasoning, and beer. Simmer for at least 20 minutes. Serve chili and cheese over grilled hot dogs in toasted buns. Yum!

SIMILAR RECIPES

Barley Vegetable Stew

1 lb lean beef, cubed

8 cups water

1 (14 oz) can chopped tomatoes

1 package Halladay’s Harvest Barn Farmhouse Vegetable Barley Stew Mix

3 carrots, peeled and chopped

3 celery stalks, chopped

In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.

VARIATIONS:

Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.

Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).

Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.

Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.

Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!

Slow Cooker White Bean Turkey Chili

1 small onion, chopped

1 to 1 1/2 lbs. ground turkey

1 (14.5 oz.) can crushed tomatoes

2 (15 oz.) can cannellini or white kidney beans, rinsed

1 cup dark beer, optional

1 package Halladay's Farmhouse Chili Seasoning

In a skillet, saute onions until soft. Add turkey and brown; transfer to a slow cooker. Cook on low 7-8 hours or on high for 4-5 hours.

Cheesy Chili Dip

Cheesy Chili Dip

1 cup bean of choice, drained

1/2 lb. ground beef, browned and drained of fat

2 Tbsp. Halladay's Farmhouse Chili (mild) or Firehouse Chili Seasoning (hot)

1/2 cup mayo

1 cup sour cream

1 1/2 cup Mexican blend cheese, shredded

Preheat oven to 400˚F. Combine all ingredients and fold into a 9-inch pie plate or ramekin. Bake until hot and bubbly, about 25-30 minutes.

Blue Ribbon Maple Bacon Chili

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil

4 strips of bacon, diced

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 large white onion, diced

2 Tbsp. apple cider vinegar

2 cups water

1 (8 oz.) can tomato sauce

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can red kidney beans, drained and rinsed

1/4 cup maple syrup

3 Tbsp. Halladay's Farmhouse Chili Seasoning

3 Tbsp. Halladay's Maple Bacon Seasoning

1 cup dark beer or 1/2 cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and saute until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings