Baked Chili Cheese Dogs
Homemade chili topped hotdogs finished off with melted cheese!
Ingredients
- 1 lb. Ground Beef
- 1 Small White Onion diced
- 1/2 Green Bell Pepper diced
- 1 Jalapeno deseeded and diced
- 3 Garlic Cloves minced
- 1 tbsp Yellow Mustard
- 1 tsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 1-2 cups Water or Broth*
- 1 tsp Beef Bouillon*
- 8 Hot Dogs
- 8 Hot Dog Buns
- 2-3 cups Cheddar Cheese shredded
Chili Seasoning
- 1 1/2 tsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Brown Sugar
Instructions
- In a large pot over medium heat, cook the ground beef, breaking it apart as it browns. Halfway through cooking, add ¾ of the diced white onion, green bell pepper, and jalapeno. Continue cooking until the meat is browned.
- Add the chili seasoning and minced garlic cloves to the pot. Cook for an additional 2-3 minutes to toast the spices.
- Stir in the yellow mustard, Worcestershire sauce, tomato paste, and beef bouillon (if using water). Add 1 cup of water initially. If the chili appears too thick after cooking for an hour, you can add the remaining cup of water.
- Simmer the chili on low for 1 hour, periodically checking the thickness and adding water if needed. Slightly smash down the tomatoes, taste, and adjust the seasoning as desired.
- While the chili is simmering, cook the hot dogs either on the stove or on the grill until they’re heated through and have grill marks.
- Place all 8 hot dog buns with hot dogs in a 9×13-inch baking dish. Top with the prepared chili and shredded cheddar cheese.
- Place the baking dish under the broiler for 3-5 minutes or until the cheese is melted and bubbling. Be sure to keep a close eye on it to prevent burning.
- Allow the chili dog casserole to cool for 5 minutes before serving. Enjoy!