Description
A hearty and flavorful recipe for Chili Cheese Dogs featuring homemade beef chili slow-simmered with spices and beans, served atop toasted hot dog buns with melted cheese and optional toppings like jalapeños and crispy bacon. Perfect for a comforting meal that balances spicy, savory, and cheesy elements.
Ingredients
Scale
Homemade Chili
- 1 lb / 500 g Ground Beef (10-12% fat)
- 1 cup / 250 ml Beef Stock
- 1 x 14 oz / 400 g can Kidney Beans, drained
- 1 x 14 oz / 400 g can Chopped Tomatoes
- 1 medium Red Pepper, finely diced
- 1 medium White Onion, finely diced
- 2 cloves Garlic, minced/finely diced
- 1.5 tbsp Worcestershire Sauce
- 1 heaped tbsp Tomato Puree (Tomato Paste)
- 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 / 250 g – 300 g Cheese, grated (Cheddar, Monterey Jack, or Mexican Blend)
Toppings
- Fresh Jalapeño, finely sliced (deseeded if preferred)
- Crispy Bacon
- Crispy Fried Onion (or finely diced Red Onion)
Instructions
- Prepare the 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 an additional 1-2 minutes to release its aroma.
- Cook the beef: Add the ground beef to the pan, breaking it up with a wooden spoon. Fry until the meat is almost fully browned, seasoning with a pinch of salt and pepper. Continue frying until the beef is thoroughly browned.
- Add chili ingredients: Stir in 1 heaped tablespoon of tomato puree, then pour in the beef stock, Worcestershire sauce, chopped tomatoes, and drained kidney beans. Add paprika, cumin, chili powder, sugar, ground coriander, oregano, salt, and black pepper. Stir well to combine.
- Simmer the chili: Reduce heat to low and let the chili simmer uncovered for 45 minutes, stirring occasionally until it thickens and the flavors meld. For a richer flavor and tender beef, you may simmer for 1 hour or longer with the lid on, keeping the heat very low.
- Toast the buns and prepare hot dogs: While the chili simmers, slice open the hot dog buns and toast them lightly on a dry, hot griddle pan, under the grill, or on a BBQ until slightly charred. Add a pinch of cheese to each toasted bun, then place the hot dog inside.
- Assemble and bake: Arrange the assembled hot dogs in a large deep baking dish. Spoon the chili evenly over each hot dog, then sprinkle with the remaining grated cheese. Place the dish into a preheated oven at 390°F (200°C) and bake for 15-20 minutes, until the cheese is melted, crispy, and gooey on top.
- Serve: Remove from the oven and top with sliced fresh jalapeños, crispy bacon bits, and crispy fried onions or diced red onion as desired. Serve immediately and enjoy!
Notes
- Simmer chili for at least 40-45 minutes to marry flavors and thicken the sauce; longer simmering (1+ hour) with lid on is excellent for tender beef and flavor depth.
- If using stock cubes, consider doubling the quantity or adding a bouillon cube to enhance beef flavor.
- The recipe yields enough chili to generously top 6 hot dogs; you can stretch it to 8 if preferred.
- Chili can be made ahead and stored in the refrigerator for 2-3 days or frozen for up to a month, but avoid assembling the whole dish in advance to prevent soggy buns.
- Suggested sides: tortilla chips, onion rings, French fries, or potato wedges complement the chili cheese dogs well.
- Optional: ketchup, mustard, or relish can be added under the hot dog if desired, but may distract from the chili flavors.
- Nutrition estimates are based on using 2.5 cups cheddar cheese and 1 tbsp olive oil without additional toppings.
Nutrition
- Serving Size: 1 chili cheese dog
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
