Fully Loaded Classic Chili Cheese Dog (Print Version)
# Ingredients:
→ Chili Layer
01 -
1 1/2 pounds ground beef
02 -
1 (15 ounce) can kidney beans, rinsed and drained
03 -
1 (8 ounce) can tomato sauce
04 -
2 tablespoons tomato paste
05 -
2 tablespoons chili powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon smoked paprika
09 -
Salt and black pepper, to taste
→ Assembly
10 -
12 beef or turkey hot dogs
11 -
3 1/2 cups shredded sharp cheddar cheese
# Instructions:
01 -
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
02 -
In a large skillet over medium-high heat, brown ground beef, breaking it up with a spoon. Drain excess fat.
03 -
Add tomato sauce, tomato paste, kidney beans, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper to the beef. Stir to combine and simmer for 10 to 15 minutes until thickened.
04 -
Evenly spread the chili mixture into the prepared baking dish.
05 -
Arrange hot dogs vertically into the chili base, spacing them evenly across the dish.
06 -
Sprinkle shredded sharp cheddar cheese evenly over the chili and hot dogs, allowing hot dog tips to remain visible.
07 -
Bake for 20 to 25 minutes, until cheese is melted and lightly golden and hot dogs are blistered.
08 -
Remove from oven and allow to cool for 5 minutes before slicing and serving.
# Notes:
01 -
For extra heat, add diced jalapeño or a pinch of cayenne pepper to the chili. Substitute black beans or pinto beans for kidney beans if desired. Vegetarian hot dogs can be used for a meatless variation.