Chili Dogs With Cheese Recipes

TEXAS CHILI DOG

Steps:

• To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
• Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
• Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
• To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
• Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
• Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
• If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.

DEVILISH CHILI-CHEESE DOGS

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
• Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

CHILI CHEESE DOG BOATS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
• Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don't collapse under the weight of the fillings.
• Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
• Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
• Enjoy!

BEST CHILI DOG RECIPE

Steps:

• Preheat oven to 375
• Place olive oil in a large non-stick skillet or griddle over medium-high heat.
• Place hot dog buns, inside side down, on skillet just long enough to toast the buns.
• Place hot dog buns on a baking sheet with high sides or casserole dish. Sprinkle onions, cilantro, and desired amount of ketchup and mustard into each bun. Sprinkle with 1/2 cup cheese.
• Place a hot dog into each bun.
• Top the hot dogs and buns generously with chili and then top with the remaining 2 cups cheese.
• Cover with foil and bake for 30 minutes.
• To make them even toastier, you can remove foil and broil for another 3-4 minutes, being careful not to burn the buns.
• Allow to cool at least 5 minutes before serving.
• Enjoy!

CHILI CHEESE DOGS (OVEN BAKED!)

Steps:

• Preheat oven to 375 degrees.
• Arrange 2 rows of 3 hot dog buns in the bottom of a lightly greased 9 x 13 inch baking dish.
• Add desired condiments to the bottom of the buns and top with a hot dog.
• Spoon chili over the top, then add the nacho sauce.
• Cover and bake for 40 minutes. Let stand for 5 minutes. Use a spatula to remove and serve with grilled potatoes, potato salad, potato wedges, or French fries, chips!

CHILI DOGS

Steps:

• Add the ground beef to a small pot over medium heat. Let it cook until you see some fat in the pan then add the onion and garlic. Continue to cook until the meat is no longer pink and the onion is soft, about 5 minutes.
• Add the honey and chili powder to the pot and stir well. Let it cook for 2-3 minutes to caramelize the honey then add the diced tomatoes, salt, and pepper. Let the chili simmer on low heat while you prepare the dogs and buns.
• Cook the hot dogs and warm the buns over a fire, on a grill, or in a pan on your stove. When they're ready, put a hot dog in each bun and top with ¼ cup of the chili, 2 tablespoons of shredded cheddar, and some green onions. (See notes)

CHILI CHEESE DOGS

Steps:

• Preheat oven to 350 degrees. In a 9x13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
• Evenly top with the chili or homemade chili and shredded cheddar cheese.
• Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.

CHILI CHEESE DOGS

Steps:

• Preheat oven to 375°F.
• Combine chili, hot water and hotdogs in a skillet over medium heat. Bring to a simmer and let cook 5-7 minutes or until chili has thickened. (see note for homemade chili below).
• While chili is thickening, cut the hotdogs buns from the top and brush with butter. Bake 5 minutes.
• Fill each bun with a hot dog and spoon chili on top. Top with shredded cheese and bake 15 minutes or until buns are toasted and cheese is melted.

RACH'S CHILI-CHEESE DOGS HAVE ALL THE FIXIN'S

Steps:

• Heat a pot over medium-high heat, add oil, finely crumble and brown meat
• Add salt and pepper, onions, jalapeño peppers, garlic, ginger, chili powder, paprika, cumin, coriander, and paste, stir 2 minutes
• Add Worcestershire, stock, ketchup and hot sauce, then reduce heat and simmer 20 minutes
• Simmer dogs in 1-inch water at low rolling boil to heat through
• Heat a griddle or large skillet over medium to medium-high heat
• Butter and grill rolls and remove from pan
• Split the dogs lengthwise to butterfly open and crisp skins and the split sides
• Serve dogs in rolls with cheese, top with chili, onions, relish/pickles and mustard

BAKED CHILI CHEESE DOGS

Steps:

• Preheat oven to 375F.
• Lay hot dog buns in a 9x13 baking dish.
• Add ketchup and/mustard to inside of buns.
• Add hot dog franks.
• Cover hot dog franks with chili.
• Add shredded cheese.
• Bake in preheated oven for 25 minutes.

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove crescent rolls from packaging and roll them out/separate into individual triangles.
• Place one slice of American cheese followed by 1 hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange wrapped crescent dogs in a 9x13 glass baking dish. (see notes below about the baking dish) You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a ½" or so between each dog to allow room for the dough to puff.
• Spread chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside baked chili cheese dogs.
• Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle baked chili cheese dogs with a bit of chopped parsley and serve immediately.

CHILI CHEESE CORN DOGS

Steps:

• Bake your corn dogs per the package directions.
• Heat up your chili.
• Once corn dogs are cooked, remove the sticks and slice them open down the middle.
• Pour chili over the corn dogs.
• Top with shredded cheese.
• Bake for an additional 5-10 minutes or until cheese is fully melted.

BAKED CHILI CHEESE DOGS

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a medium-sized skillet over medium heat. Add the hot dogs and cook them for a few minutes until the skin crisps up. Take them out of the pan.
• In a bowl, toss the cornstarch with the shredded cheese so it's evenly coated.
• In the same skillet, warm the heavy cream over medium heat. Add the cheese and salt and stir until the cheese melts and the sauce is smooth and creamy.
• Place the buns in a baking dish and place a hot dog in each. Spoon chili over the top and then add the cheese sauce.
• Bake the hot dogs for 20 minutes or until the chili is warmed through.
• Garnish the chili dogs with chopped parsley, diced onion, and a little more shredded cheese.

CHILI DOGS WITH CHEESE

Steps:

• Cook franks according to package directions.
• Place franks in buns; spoon hot chili over franks. Top with cheese, and green onions, if desired.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove the crescent rolls from the packaging, roll out, and separate into individual triangles.
• Place one slice of American cheese followed by one hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange the wrapped crescent dogs in a 9x13 glass baking dish. You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave ½-inch or so between each dog to allow room for the dough to puff.
• Spread the chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside the baked chili cheese dogs.
• Melt the butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake for approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle the baked chili cheese dogs with a bit of chopped parsley and serve immediately.