Chili Cheese Dogs
A classic comfort food that combines spiced chili, juicy hot dogs, and gooey melted cheese in a soft bun, perfect for quick dinners or summer BBQs.
Servings: 8 servings
Calories: 450kcal
Ingredients
For the Chili
- 1 pound ground beef (or turkey for a lighter option) Use ground chicken or a meat alternative for different flavors.
- 1 can (15 ounces) kidney beans, drained and rinsed Can be replaced with black beans or pinto beans.
- 1 can (15 ounces) diced tomatoes with green chilies Mild or regular according to preference.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder Adjust to taste.
- 1 teaspoon cumin
- to taste Salt and pepper
For the Dogs
- 8 hot dogs (beef, turkey, or plant-based)
- 8 hot dog buns (whole wheat or gluten-free options available)
- 2 cups shredded cheddar cheese (or your favorite cheese blend) Vegan cheese for a dairy-free version.
- Chopped green onions (for garnish)
- Sour cream (optional, for serving)
Instructions
Preparation
- Start by heating a large skillet over medium heat, adding the ground beef. Cook until browned, breaking it apart as it cooks—this should take about 5-7 minutes.
- Drain excess fat for a healthier chili that won’t sit heavily in your stomach later on!
- Next, toss in the chopped onion and minced garlic to the skillet. Sauté until the onion turns translucent—around 3-4 minutes.
- Sprinkle in your chili powder, cumin, salt, and pepper. Stir everything together, letting the spices bloom for an additional minute.
- Stir in the kidney beans and diced tomatoes, letting the mixture simmer while you prepare the hot dogs.
- Reduce the heat to low. Let it cook for about 15-20 minutes while you work on the hot dogs.
- While your chili is bubbling, grill or boil your hot dogs according to the package instructions.
- Place a hot dog in each bun and generously top it with the chili mixture.
- Finish by adding shredded cheese and garnish with chopped green onions.
- For the ultimate melt, broil the assembled dogs for 1-2 minutes.
Notes
If you have leftovers, store the chili in an airtight container in the fridge for up to three days or freeze for longer storage.