Chili Cheese Dog (Printable Version)
Juicy hot dogs and beef chili under a cheesy lid make this easy weeknight crowd favorite.
# What You'll Need:
→ Chili Layer
01 -
Salt and ground black pepper to your liking
02 -
1/2 teaspoon smoky paprika
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
2 tablespoons chili powder
06 -
2 tablespoons thick tomato paste
07 -
1 (8 ounce) can of plain tomato sauce
08 -
1 (15 ounce) can kidney beans, rinsed well and drained
09 -
1 and 1/2 pounds ground beef
→ Assembly
10 -
Three and a half cups grated extra sharp cheddar
11 -
A dozen beef or turkey franks
# Step-by-Step Guide:
01 -
Grab a 9x13 baking pan and give it a quick grease. Set your oven to 375°F (190°C) and let it heat up.
02 -
Toss the ground beef in a big frying pan over medium-high heat. Break it apart and cook until browned. Pour off any fat that gathers in the pan.
03 -
Stir in the beans, tomato paste, tomato sauce, chili powder, onion powder, garlic powder, smoked paprika, plus salt and pepper. Mix up the beef with everything else and simmer about 10-15 minutes so it gets thick.
04 -
Throw the thick chili mix into your greased pan and spread it out nice and even.
05 -
Stick the hot dogs upright into the chili. Set them out across the pan so they’re spaced out evenly.
06 -
Sprinkle all that shredded cheddar straight over the chili and dogs. Let the tops of the hot dogs poke through the cheese for a good look.
07 -
Bake this dish for around 20–25 minutes. Take it out once your cheese is all bubbly and golden and the hot dogs look a little blistered.
08 -
Pull it out of the oven. Let it hang out for five minutes, then slice and hand out portions.
# Additional Notes:
01 -
Craving something spicier? Drop in some chopped jalapeño or a dash of cayenne. You can swap kidney beans for black beans or pintos no problem. And if you want to skip the meat, veggie dogs work just fine.