Chili Cheese Dog Recipe
These chili cheese dogs are the best of all worlds, high quality hot dogs in toasted buns topped with cheese and a hearty homemade chili.
- 1/2 white onion diced and divided
- 1 pound ground beef 85% lean/15%fat
- 1/2 teaspoon kosher salt
- 2 garlic cloves peeled and minced
- 1/3 cup tomato paste
- 2 cups beef broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
Hot Dog Assembly:
- 6-8 hot dogs
- 6-8 hot dog buns (I like brioche buns)
- Yellow mustard
- 1/2 cup cheddar cheese or any other melty cheese you love
- 1/4 white onion minced
- Pickled jalapeños as garnish
To Make the Quick Chili:
In a medium saucepan, set over medium heat, pour in 2 tablespoons of olive oil. When the oil is hot, drop in half of the onions and cook until they're translucent, about 5 minutes. Add the ground beef, salt, garlic clove and mix until the meat has browned, about 5 minutes. If you're using leaner ground beef than what's noted above, you may need to add a teaspoon or two of olive oil so it doesn't stick to the pan.
Add the tomato paste, beef broth, cumin and cayenne. Mix and cook for an additional minute or so. Turn the heat to low and cover the pot to keep warm while you prepare the rest of the ingredients.
To Cook and Assemble the Chili Dogs:
You have a couple options with the hot dogs: you can cook them on a grill (my personal favorite) or in a grill pan. Heat up whatever you're using to high. Cook the dogs on both sides until grill marks appear and the hot dogs are thoroughly cooked. Place them a 200 degree F oven so they stay warm.
Next, toast the hot dog buns. To get nice grill marks, add a teaspoon of butter to your grill pan. When the pan is really hot, add the buns, pressing them down for about 1 minute; toast on the opposite side for an additional 30 seconds. Repeat with the remaining buns.
To assemble, place the hot dogs in the buns. Add some mustard to eat hot dog, top with a generous spoonful of chili and then cheese. If the cheese isn't melty, place the hot dogs under a broiler for about a minute---that'll do the trick! Top with the remaining diced white onion and pickled jalapeños.
Serving: 6g | Calories: 474kcal | Carbohydrates: 33g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 947mg | Potassium: 457mg | Fiber: 1g | Sugar: 4g | Vitamin A: 278IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 4mg