Description
A hearty and delicious recipe for Chili Cheese Dogs featuring homemade chili made with ground beef, kidney beans, and a blend of spices, topped with gooey melted cheese and optional crispy bacon, jalapeños, and fried onions. Perfect for a comforting meal or game day treat.
Ingredients
Scale
Homemade Chili
- 1lb / 500g Ground Beef (preferably 10-12% fat)
- 1 cup / 250ml Beef Stock (see notes)
- 1x 14oz/400g can of Kidney Beans, drained
- 1x 14oz/400g can of Chopped Tomatoes
- 1 medium Red Pepper, finely diced
- 1 medium White Onion, finely diced
- 2 cloves of Garlic, minced/finely diced
- 1.5 tbsp Worcestershire Sauce
- 1 heaped tbsp Tomato Puree (Tomato Paste in US)
- 1 tbsp Paprika
- 1 tbsp Cumin
- 1 tbsp Chili Powder (or to spice preference)
- 1 tsp Sugar, or to taste
- 1/2 tsp Oregano
- 1/2 tsp Ground Coriander
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Olive Oil, as needed
Cheese Dogs
- 6 Hot Dogs
- 6 Hot Dog Buns
- 2.5 – 3 cups / 250g – 300g Cheese, grated (Cheddar, Monterey Jack, or Mexican Cheese Blend)
Toppings
- Fresh Jalapeño, finely sliced (deseeded if preferred)
- Crispy Bacon
- Crispy Fried Onion (or finely diced Red Onion)
Instructions
- Sauté Vegetables: In a large pan, heat a drizzle of olive oil over medium heat. Add the finely diced red pepper and white onion, frying until they start to soften and brown. Then add the minced garlic and fry for another 1-2 minutes until fragrant.
- Cook Beef: Add the ground beef to the pan, breaking it up with a wooden spoon. Fry until the meat is mostly browned, seasoning with a pinch of salt and pepper. Continue cooking until fully browned and cooked through.
- Add Flavorings and Simmer Chili: Stir in one heaped tablespoon of tomato puree. Pour in 1 cup (250ml) beef stock, 1.5 tablespoons Worcestershire sauce, the canned chopped tomatoes, and drained kidney beans. Add 1 tablespoon each of paprika, cumin, and chili powder (adjust to spice preference), 1 teaspoon sugar (or to taste), 1/2 teaspoon each of ground coriander, oregano, and salt, and 1/4 teaspoon black pepper. Stir everything well and reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally until the chili thickens and flavors meld.
- Prepare Hot Dog Buns and Dogs: While the chili simmers, slice open the hot dog buns and toast them either on a dry, smoking hot griddle pan, under the grill, or on a BBQ until lightly charred. Add a pinch of cheese inside each bun, then place a cooked hot dog on top.
- Assemble and Bake: Arrange the prepared hot dogs in a large deep baking dish. Spoon the thickened chili evenly over each hot dog, then sprinkle the remaining grated cheese on top. Bake in a preheated oven at 390°F (200°C) for 15-20 minutes or until the cheese is melted, crispy, and gooey.
- Serve: Garnish with sliced fresh jalapeños, crispy bacon, and crispy fried onions or diced red onion as desired. Serve immediately and enjoy!
Notes
- Simmer the chili for a minimum of 40-45 minutes to develop flavor and tenderize the beef; simmering longer with the lid on at low heat for 1+ hour enhances taste further.
- For beef stock, if using cubes, double them to deepen flavor; if ready-made, adding a bouillon cube can also help intensify the beefy taste.
- Chili quantity is generous and can serve up to 8 hot dogs depending on how much chili you load on each.
- Do not assemble chili cheese dogs in advance to avoid soggy buns, but the chili can be made ahead and stored in the fridge for 2-3 days or frozen for up to a month.
- Typical sides include tortilla chips, onion rings, French fries, or potato wedges. Avoid ketchup or mustard under the hot dog if you want the chili flavors to shine.
- Calories estimated per chili cheese dog using 2.5 cups cheddar cheese, 1 tbsp olive oil in cooking, and no additional toppings.
Nutrition
- Serving Size: 1 chili cheese dog
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg
