Chili Dogs
The best Chili Dogs start with thick and delicious chili layered over grilled all beef hot dogs inside toasted buns and topped with plenty of cheddar cheese. Chili dogs are perfect to feed a crowd and are always a family favorite meal.
Servings: 8 servings
Calories: 685kcal
Ingredients
- 1 ½ pounds lean ground beef
- 6 slices bacon cut into bite size pieces
- 1 cup diced bell pepper
- 1 large onion diced
- 4 garlic cloves minced
- 2 cups beef broth
- 1 can 15 ounces black beans
- 1 can 15 ounces red beans
- 14.5 ounces can diced tomatoes
- 16 ounces tomato sauce
- 2 tablespoons brown sugar
- 2 tablespoons green chile powder or red
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 8 beef hot dogs
- 8 hot dog buns
- ½ cup cheddar cheese
Instructions
- Brown ground beef in a skillet, stirring to brown on all sides. Drain excess grease if needed.
- In a dutch oven or large pan over medium heat. Cook bacon until crispy. Drain on paper towels and set aside.
- Cook peppers, onions and garlic in bacon grease, over medium heat. Stir often, cooking until vegetables are softened.
- Stir in beef broth and browned ground beef.
- Rinse and drain beans. Add to beef mixture.
- Next, add diced tomatoes, tomato sauce and bacon. Stir to combine.
- In a bowl, combine brown sugar with chile powder, smoked paprika, onion powder, salt, cumin and pepper.
- Mix into chili.
- Continue to cook chili over medium heat, stirring often until chili is thickened, about 30 minutes.
- Grill hot dogs over indirect heat of a 350° grill fire, turning every few minutes to sear on all sides. Cook until hot dogs are slightly charred and heated through.
- Toast buns on grill for about 2 minutes.
- Serve hot dogs in buns. Top with chili and cheese.
Notes
The chili makes enough to make approximately 24 chili dogs. Chili can been enjoyed by itself or frozen for later use.
Store leftover chili dogs in covered in refrigerator up to 2 days. Reheat in 350° oven in a pan covered with foil about 15 minutes.
Store chili in a covered container in the refrigerator up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 685kcal | Carbohydrates: 54g | Protein: 45g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 120mg | Sodium: 2201mg | Fiber: 6g | Sugar: 17g