The Best Chili-Cheese Dog Recipe
I Love Chili-Cheese Dogs!
What I love about cooking is being able to "have it my way," as opposed to fast-food takeout. I know, some fast-food chains advertise "have it your way," but can you really? Can you change what seasonings and spices you want added to your order? I don't think so. I have given you my favorite recipe for Chili-Cheese Dogs. Aside from the ground beef and chili seasoning mix, feel free to add or omit whatever it is that you like or don't like. I hope you like it! (If you're feeding a crowd, this recipe can easily be doubled.)
- 1 pound ground beef
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 (15 ounce) can of your favorite chili with beans (or without, it's completely up to you)
- 1/2 can of water
- 1 packet mild chili seasoning mix (or for something a little more exciting, substitute with a packet of taco seasoning mix)
- 1 cup shredded cheddar cheese (or cut into small cubes)
- 8 of your favorite hot dogs, heated through (sometimes I just boil them in water, but sometimes I like a little charring on the dogs by cooking them, on medium heat, in a pan)
- 8 hot dog buns (buns may be toasted if you prefer)
- Garnishes: shredded cheddar cheese, chopped onions, crisp crumbled bacon, sliced jalapenos, salsa, sour cream
Here's how to put them together:
- In a large, heavy-bottomed pot, over medium-high heat, cook the ground beef and onions until browned. Drain off fat.
- Reduce the heat medium. To the ground beef and onion mixture add the flour and chili powder, stirring and cooking for about two minutes.
- To this mixture add the canned chili, water and the chili seasoning mix, stirring until well combined. Bring to a gentle boil.
- Add the shredded cheddar cheese and stir until melted.
- Reduce heat to low, cover and simmer for 45 minutes, and serve by spooning chili over heated hot dogs and toasted hot dog buns.
In my household we're all adults, so we're pretty much out and about doing our own thing. What I like to do is make a pot of chili around 2 or 3 o'clock in the afternoon and just let it simmer over a very low heat. That way, when folks are ready to eat, it's there for them to serve themselves.
Nalley's Chili is the only brand of chili I have found to be great heated straight from the can with no additional spices added. I always stock up on Nalley's Chili whenever it's on sale. Love it!
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