Monday, November 3, 2014

Manic Monday: Oven Baked Chili Dogs (and BEST CHILI EVER)

The recipe for these chili dogs could not be more simple. Perfect for a weeknight supper for these approaching cooler nights. 

You can customize these any way you want! Whatever your family likes on their hot dogs- feel free to add that. The world is your hot dog.

I used some leftover homemade chili for these dogs. I'm not usually a huge chili fan but OH. MY GOD. was this chili good. I included the recipe below. It's somewhat involved, great for a Saturday at home when you have time to let it simmer. If you don't have any leftover homemade best chili ever, feel free to use canned. 

The chili has a perfect amount of spice- don't let the peppers scare you. It has such an amazing savory  flavor I just know your family will love it like we did!


hot dog buns (I used top split buns)
hot dogs (I used Nathan's)
prepared chili
shredded cheddar cheese
chopped onion
*any hot dog toppings you desire!*


1. Preheat oven to 375*. Line a 13x9 baking dish with foil. Place your hot dog buns in the pan. Squeeze the mustard into the bottom of the buns.
2. Place hot dogs in buns.
3. Top with chili.
4. Top with cheese, then onions. Cover with foil. Bake for 30 minutes.
5. Let stand 5 minutes, then remove foil. Use a spatula to help you remove the dogs from the pan.



1 lb ground beef
1 lb ground pork
2 T olive oil
1 large onion chopped, divided
1 green bell pepper, chopped
1 habanero pepper, minced
1 jalapeƱos, minced
3 garlic cloves, minced
3 T chopped green onions
3 (15 oz) cans chili beans
1 (14.5 oz) can diced tomatoes
1 6 oz can tomato paste
1 (8 oz) can tomato sauce
1 12 oz bottle beer (I used Newcastle)
2 T cornmeal
1 c water
1/4 c chili powder
1 T ground cumin
1 t garlic powder
1/2 t cayenne pepper
1 T salt
1 1/2 t ground black pepper
1 c shredded cheddar cheese

1. In a large pan, brown the meats. Drain and set aside.
2. Add oil to pan, cook the onion, bell pepper, hot peppers and garlic until onion is translucent, about 5 minutes.
3. Add the meat back to the pan. Stir in the green onions, chili beans, diced tomatoes, tomato paste, tomato sauce, beer and water. Sprinkle with the corn meal, then add the chili powder, cumin, garlic powder, cayenne, salt and black pepper.
4. Bring to a simmer over medium heat. Simmer for at least 2 hours, the longer the better. Top with cheddar cheese and onions.
5. It is even better the next day!

No comments:

Post a Comment