Texas Twister (chili dogs)
“Texas Twister” is the name for a chili dog recipe.
Recipezaar
Texas Twister Chili Dogs
4 servings
20 min 20 min prep
Change to: servings US Metric
1 (16 ounce) can kidney beans or pinto beans, not drained
1/2 medium green bell pepper, chopped
1 medium onion, chopped
1/2 cup ketchup
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1 lb hot dogs
8 hotdog buns
3/4 cup cheddar cheese, shredded
In a saucepan, combine the beans with their liquid and all the seasonings.
Simmer for about 15 minutes, if too thick add a little water.
Slice hot dogs in spirals and cook in simmering water for 5 to 8 minutes.
Split buns, but not all the way through.
Put hot dog on bun, top with lots of bean sauce and sprinkle with shredded cheese.
Cooks.com
TEXAS TWISTER
1 (16 oz.) can kidney beans or pinto beans, drained
1/2 med. green pepper, chopped
1 med. onion, chopped
1/4 c. catsup
1-1 1/2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. garlic salt
6-8 hot dogs
6-8 hot dog buns
3/4 c. grated Cheddar cheese
In medium saucepan, combine beans, green pepper, onion, catsup, chili powder, oregano and garlic salt. Simmer over low heat 15-20 minutes, until thickened, adding a little water if necessary. Cut hot dogs into spirals or “s” shapes; make 5 cuts on half of 1 side, repeat on other half of the opposite side.
Place hot dogs in 1/2 inch of water in large skillet. Cover and simmer over medium heat 5 minutes, until thoroughly heated. Slit buns, but do not cut through. Place franks in buns and top with a generous portion of bean sauce. Sprinkle with Cheddar cheese. Serves 6-8.
Google Groups: Offbeat Meat Recipes
From: Jamie R
Date: Sun, Dec 25 2005 12:57 am
Texas Twister
1 can (15.5-oz.) kidney beans
1 onion, peeled and chopped
1/2 cup chopped seeded green bell pepper
1/4 cup ketchup
1 1/2 teaspoons chili powder
1/2 teaspoon crushed dried oregano
1/2 teaspoon garlic salt
8 hot dogs
8 hot dog buns
3/4 cup shredded cheddar cheese
In a large saucepan, combine kidney beans (undrained), onion, green bell pepper, ketchup, chili powder, oregano and garlic salt. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Meanwhile, cut hot dogs at 1-inch intervals, but do not cut all the way through. Cook in simmering water for 5 minutes, or until done. Serve on buns with beans and top with cheddar cheese.
Makes 8 Servings
7 July 1977, Austin (MN) Daily Herald, pg. 7:
A Texas twister
to top a menu
There’s a zesty, distinctive flavor to Texas cooking that sets it apart from any other part of the world. Combine that special deep, warm flavor with an unusual way of cutting hot dogs and—whoopee—it’s a Texas Twister!
To liven up quick summer meals, The National Hot Dog and Sausage Council offers these tips for cutting an “S” or Twister-shaped hot dog.
For an “S” hot dog, make 6-7 slashes at 3/8-inch intervals on one side of a hot dog, cutting 3/4 of the way through, working almost to the center of the hot dog. Make similar slashes on the reverse side of the hot dog, working from the opposite end to almost the center.
For spirals, make slashes at 1/2-inch intervals, working down the length of the hot dog. Reverse, cutting slashes into opposite side of hot dog, centering the cuts between previous slashes.
Combine your twisting, spiraling hot dogs with a zesty sauce for a real taste treat called the Texas Twister.
Texas Twister
1 can (16 oz.) kidney beans or pinto beans
1/2 medium green pepper, chopped
1 medium onion, chopped
1/2 cup catsup
1 to 1 1/2 tsp. chili powder
1/2 tsp. each: oregano, garlic salt
6 to 8 hot dogs
6 to 8 hot dog buns
3/4 cup grated cheddar cheese
In saucepan, combine beans with liquid, green pepper, onion, catsup, and seasonings. Simmer 15 to 20 minutes, until thickened, adding a little water if necessary.
Cook hot dogs, cut into spirals or “S” shapes, in simmering water for 5 minutes, until thoroughly heated. Slit buns, but do not cut through. Place franks in buns and top with a generous portion of bean sauce. Sprinkle with cheddar cheese and enjoy. Makes 6-8 servings.