This chili dog recipe is unthinkably easy to make from a hot dog, chili, cheese, and onion. A robust appetite also helps.
Take a moment to ponder chili dogs. Seriously. Whoever first thought to smother a hot dog with chili and strew it with cheese and proclaim it a chili dog and proceed to stuff one’s face with it? Whoever he or she is, we’re talking hero status. In the words of Ree Drummond, whose simply terrific chili dog recipe from her recently published cookbook can be found below, “Chili dogs are so crazy good, and so…well, crazy. But make no apologies! Eat that chili dog with abandon and pride!” Yeah. What she said. And her easy chili recipe, which we always keep a stash of in the freezer, makes a chili dog crazy easy to toss together, even on a weeknight.–Renee Schettler Rossi
- Quick Glance
- 10 M
- 10 M
- Makes 2 to 4 chili dogs
- 2 to 4 good quality hot dog buns
- 2 to 4 good quality beef hot dogs
- 2 cups Easy Chili, thawed and warmed if frozen
- 1/2 cup (2 ounces) grated Cheddar cheese
- 2 tablespoons finely diced onion
- 1. Preheat the broiler. Split open the hot dog buns, place them on a baking sheet, and slide the buns under the broiler until toasted to the desired degree of doneness. Don’t turn your back on the as your buns could go from lightly toasted to ashes in seconds.
- 2. Place a small skillet over medium heat. Plop the hot dogs in the skillet and heat, turning as necessary, until browned on all sides and warmed completely through.
- 3. Situate a hot dog on each bun. Spoon a bunch of chili over each hot dog and then smother the chili and hot dog with cheese. If desired, slide the plate in the microwave or, if using an oven-safe plate, under the broiler and heat until the cheese melts, 25 to 35 seconds in the microwave or about 1 minute under the broiler. Be careful as the plate will be quite hot.
- 4. Sprinkle the chili dog with the onion and dive in. A fork and knife are recommended. Don’t forget ample napkins.