Chipotle Chili Cheese Dogs

Total Time:
40 min
10 min
30 min

4 servings

  • 2 strips bacon, diced
  • 1 small onion, finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3 tablespoons ketchup
  • 1 15 -ounce can pinto beans, drained and rinsed
  • 1 14 .5-ounce can diced tomatoes
  • 3 tablespoons chipotle hot sauce, plus more for serving (optional)
  • Vegetable oil, for the grill
  • 4 foot-long hot dogs
  • 4 soft hoagie rolls, split open
  • 4 ounces pepper jack cheese, shredded (about 1 cup)
  • Sliced scallions and/or sour cream for topping (optional)
  • Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.

  • Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.

  • Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

  • Per serving: Calories 1,079; Fat 57 g (Saturated 21 g); Cholesterol 113 mg; Sodium 2,678 mg; Carbohydrate 97 g; Fiber 11 g; Protein 41 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Burgers and Hot Dogs