Chili Dogs

Total Time:
40 min
5 min
35 min

4 servings

  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound lean ground beef
  • 1 medium jar ketchup, about 2 1/2 cups
  • 1 teaspoon chili powder
  • 2 tablespoons prepared yellow mustard
  • Kosher salt and freshly ground black pepper
  • 4 all-beef hot dogs (recommended: Ball Park)
  • 4 hot dog rolls
  • 1/2 cup grated Cheddar
Watch how to make this recipe.
  • Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

  • While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

  • amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

  • Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

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Pairs Well With

Crisp, refreshing light beer

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    This recipe is featured in:

    Burgers and Hot Dogs