Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chili Cheese Dogs
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 550
- Total Fat
- 34 g
- Saturated Fat
- 14 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 76 mg
- Sodium
- 1045 mg
This top dog is perfect for game day. With minimal ingredients (and time!) you can make a slightly spicy beef chili and keep it warm in a slow cooker on the warm setting. Double the recipe for a hungry crowd and serve with extra toppings, like chopped raw onions, relish or french-fried onions.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 550
- Total Fat
- 34 g
- Saturated Fat
- 14 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 24 g
- Cholesterol
- 76 mg
- Sodium
- 1045 mg
Ingredients
Directions
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30m
Easy
CLASS
- For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
- Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
- For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.
