Receta Homemade Cheesy Chili Dogs

by Pam's Midwest Kitchen Korner

There are a plethora of regional variations of chili dogs, more than you can shake a frankfurter at! Portillo's Chili Dog Toppings range from some source of meat sauce with cheese, onions, mustard, pickles, tomatoes, hot pepper relish to sauerkraut piled on top.  However, the origin of chili dogs is a little vague… Texas chili dogs were originally called Texas Hot Wieners, and originated on the East Coast.  Huh? Peter George Koufougeorgas, a Greek immigrant from the town of Nea Koriniput, put the railroad town of Altoona, Pennsylvania on the map with his “Texas hot dog,” in 1918. They surprisingly pretty much had nothing to do with Texas.  The “Texas” reference is to the chili sauce, which actually has more of a Greek cuisine influence, due to the Greek ethnicity of Kourougeorgas and his cooks. "Pete" Koufougeorgas, Altoona, PA.  photo credit:  Texas Hotdogs After watching workers leave the coal mines each day, covered in soot, and seeing their calloused hands, George envisioned them clasping a hot dog.   His chili dog ranged from the eastern to the western sides of Pennsylvania, later spreading across the nation ~ the craze was on… Back in the summer of 1916, for 10¢, you might have ordered a  Coney Island hot dog.  It belongs to Detroit, Cincinnati, New York or whatever city the article you’re reading refers to.  Topping it is chili (remember that Greek inspired meat sauce), yellow mustard, white onion and cheese.  In North Caroline, your chili dog is most likely loaded with chili, onions and slaw.  Nathan's NYC, undated Connecticut dogs are topped with onions, chili and sauerkraut. In Washington, D.C., it’s the ‘half-smoke’; similar to a hot dog, but larger and spicier, served with chili sauce, herbs and onions. Rhode Island serves up the hot wiener, a small, thin hot dog of veal and pork, on a steamed bun with celery salt, yellow mustard, chopped onions and seasoned meat sauce. Whatever the variety, chili dogs are sold by street vendors, out of stands, at ball games, out of shacks and at home…  Superdawg - Chicago - 1948 and on Chicago area - Portillo's founder, Dick Portillo - replica of his original hot dog stand - 50 years ago Portillo's in Crystal LakeMy fave place for hot dogs - inside Portillo's When we're not at Portillo's  this is the way  at home: My Chili Dogs! Moving on to our supper last night ~ I made chili a couple of days ago, which reminded Bill of chili dogs. It has been a long while since we’ve eaten hot dogs and ages since we’ve had chili dogs. No bottled chili sauce, no canned chili, no ketchup nor mustard touch my chili dogs. Just hot dogs, covered with my home made chili, a sprinkling over all of cheddar cheese and chopped white onions, on a toasty bakery hot dog bun.   They were delicious with a side of fries! The bottom line is this ~ chili dogs are just glorified pretentious wieners that are delicious! Homemade Cheesy Chili Dogs Printable recipe Ingredients: 8 hot dog buns, toasted 8 hot dogs, your favorite 2 cups of chili (Here is my chili recipe, and Bubba’s also) 1 cup shredded sharp Cheddar cheese 1 white onion, chopped Method: Heat hot dogs in boiling water until heated through. Place on toasted hot dog buns. Top with a generous scoop of chili, cheese and onions. Serve Enjoy!