Feed a hungry crowd on Memorial Day or any special occasion with these tasty Chili Dogs. The sauce can be transferred to a slow cooker and placed on the warm setting, to be served as needed. If you have leftover Chili Dog Sauce, you can serve it on hamburger buns as Sloppy Joe sandwiches.
Makes 8 Chili Dogs.
Ingredients
Chili Dog Sauce:
- 1 c textured soy protein granules
- 2 c boiling water
- 1/4 c mild chili powder
- 1 tsp unsweetened cocoa powder
- 1/4 c canola oil
- 1 large onion, minced
- 1 Tbsp paprika
- 1 Tbsp dry basil
- 1 Tbsp cider vinegar
- 1 tsp sugar
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp celery seed
- 2 c room temperature water
Hot Dogs:
- 8 vegetarian wieners or frankfurters, steamed or grilled
- 8 hot dog buns
- shredded cheese
- minced onions
Directions:
- In a large bowl, soak the soy protein for ten minutes in the boiling water with the chili powder and cocoa.
- In a large heavy pot on medium setting, heat the canola oil and saute the onions in the oil for 5 minutes. Add the soy protein with its soaking liquid. Stir in the remaining chili ingredients and bring to a simmer. Reduce heat, cover, and simmer on lowest setting for 30 minutes.
- Place the hotdogs in buns and ladle a spoonful of chili over each hotdog, adding cheese and raw minced onions on top as desired.