Chili cheese dogs
Seared franks smothered in a quick, rich ground beef chili sauce, piled with melting cheddar and chopped onion. Messy, hearty and ready in 20.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 980 kcal
Ingredients
Method
Heat the oil in a medium skillet over medium-high heat. Add half the onion and the beef and cook, breaking the meat up very finely with a spoon, until browned with no pink left.
Stir in the garlic, chili powder, cumin and tomato paste and cook for 1 minute until fragrant.
Add the tomato sauce, water, Worcestershire, sugar and 1/2 tsp salt. Simmer, stirring now and then, until thick enough to sit on a hot dog without running off.
While the chili simmers, cook the franks in a second skillet over medium heat, rolling them now and then, until browned and hot through. Warm the buns cut side down in the same pan for the last minute.
Taste the chili for salt. Put each frank in a bun, spoon over plenty of chili, then pile on the cheddar and the rest of the chopped onion. Serve hot with forks handy.
Tips
- Mash the beef with a potato masher as it browns for the fine, saucy texture of a classic hot dog chili.
- Want the cheese fully melted? Set the loaded dogs on a sheet pan under the broiler for 1 minute.
- Leftover chili keeps 4 days in the fridge and is great over fries or baked potatoes.
