Classic Chili Cheese Dogs
Nothing is more classically American than a hot dog. Take that hot dog and top it with homemade chili, cheese and onion and you have possible the greatest piece of food ever invented. These Classic Chili Cheese Dogs are as classic as classic gets and they’re here to ruin your day until you make them. You won’t be able to get them out of your head, but why would you want to? Just do yourself a favor and add it to your menu this week. You’ll be so glad you did.
Classic Chili Cheese Dogs
A delicious homemade chili on top of crispy hotdogs and sprinkled with cheese in a soft bun. A great lunch or dinner meal!
Servings: 8
Equipment
- Dutch oven
- Skillet
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 garlic cloves minced
- 1 poblano pepper diced
- 1 Anaheim chili diced
- 1 jalapeño diced
- 1 red bell pepper diced
- 1 1/2 pounds ground sirloin
- 1 pound Italian sausage
- 1 pound boneless chuck roast diced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoon ground coriander
- 2 teaspoon ground cumin
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoon dried oregano
- 2 teaspoons Kosher salt
- 2 teaspoons coarse black pepper
- 1 teaspoon red chili flakes
- 2 cups tomato sauce or purée
- 1/2 cup tomato paste
- 1 12 oz bottle beer lager
- 2 cups beef or chicken stock
- 1 15.5 oz can kidney beans rinsed and drained
- 1 15.5 oz can pinto beans rinsed and drained
- 8 hot dogs
- 8 hot dog buns or rolls
- 1 cup cheddar cheese shredded
- 1/2 cup scallions sliced
- 1/4 cup white onion diced
Instructions
- Place a heavy duty pot or dutch oven over medium-high heat and add the olive oil. Sauté the onions and garlic, stirring often, until translucent and just beginning to caramelize, about 5 minutes. Stir in the poblano pepper, Anaheim chili, jalapeño and red bell pepper. Stir and sauté for another 5 minutes to soften.
- In a large skillet over medium-high heat, brown the ground sirloin, sausage and chuck roast separately, adding each to the pot of veggies once browned and crispy.
- Stir everything together and cook for a minute or two. Add the beer and scrape the bottom of the pot, picking up the bits and pieces using a wooden spoon. Stir in the tomato sauce, tomato paste, stock, and beans. Lower the heat to low, cover and simmer until thickened, about 2 hours.
- Heat a skillet or griddle over medium and add a drizzle of olive oil. Cook the hot dogs until crispy and charred, turning often. Split the buns and fill with a hot dog, and topping each with chili, cheese, scallions and diced onion. Serve immediately.
- Leftover chili can be stored in the fridge, for up to 5 days, and reheated on the stove. Enjoy!
