Tuesday, January 5, 2010

Chili Part II

I try not to make the same thing twice for the sake of this blog, but on Sunday night after a long day of traveling, unpacking, and getting back to the swing of things, I couldn't help myself and whipped up my favorite pot of chili. It was exactly what I needed.
Last night I decided I wasn't in the mood for just plain chili (even though my chili is far from plain), so I added some ingredients I had on hand and it was delicious.
The meal: Chicago-style Hot Dogs with Chili Cheese Fries.

The bonus: it wasn't fattening

The trick: Hebrew National 97% Fat Free Beef Franks, baked fries, and low fat shredded cheddar
Preparation:  Hot dogs: prepare as packaged: I slice them down the center lengthwise (but not all the way through-butterfly style) and grill them on a grill pan on medium-high heat for 7-8 minutes.
Add them to your favorite hot dog bun (which I toast for 3 minutes in the oven)
Top with mustard, onion, pickle relish, tomato, celery salt, dill pickle and sport peppers

Bake as directed (do not fry). Top with chili and low fat cheddar cheese

Entertaining idea:
Serve them in Porcelain Wrappers!

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