Name: Ultimate Chili Cheese Dogs - Cowboy Kent Rollins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 1 ½ lbs ground beef 80/20; 2 tablespoons Kent’s Chili seasoning or your favorite chili seasoning; ¼ cup beef broth; 2 teaspoons cumin; 2 teaspoons oregano; ¼ cup adobo sauce; 2 cups shredded cheddar cheese; 1 yellow onion chopped; 8 hot dogs; 8 hot dog buns; 2 cups pepper jack cheese shredded; Mustard for serving; Pickled jalapeno slices for serving

I’ve made a LOT of chili in my time, and it always hits the spot. You need a different type of chili when you’re using it to top a hot dog or a frito pie, though. A chili you’re going to eat out of a bowl like a stew will be different – more like a soup. This is an easy recipe – better than canned chili – and won’t get the bun soggy or fall all over your shirt when you take a bite.

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Easy Homemade Chili

Start by browning the 80/20 ground beef. When the beef is about done, add just a little beef broth and the seasonings – a good Chili Seasoning, some oregano, and cumin. Next, add some adobo sauce or some of our Cowboy Chutney. This will add a great smokey flavor. Simmer and let all of those flavors incorporate for a few minutes while you chop up your onion.

Tip: You can usually find chipotle chiles in adobo sauce and use the sauce from that can, if there isn’t adobo sauce by itself at the market.

Used in This Recipe

To thicken the chili, add two cups of shredded cheese. This is the difference between a Chili stew – the cheese is going to add flavor and thicken things up so that the chili doesn’t fall all over you when you take a bite.

Tip: Add the onions to the chili at the very end so they’ll add a pop of flavor and crunch to the chili dog!

Take an extra second to grill the buns since you’re grilling the hot dogs anyway. This always adds delicious flavor and texture to the hot dog. Then, put some shredded cheese on the bottom of the bun before you add the hot dog. This will keep the bun from breaking.

When the hot dogs are ready, put them in the buns and spoon some cheesy chili all over. Top with extra onion, mustard, jalapeno – anything you fancy on your chili dog. Remember – anyone that says this is too much cheese needs to mind their own business. Then dig in!

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Ultimate Chili Cheese Dogs - Cowboy Kent Rollins

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Author:

Cowboy Kent Rollins

Servings

Prep Time

5 minutes

Cook Time

25 minutes

This chili cheese dog recipe has an easy homemade chili designed to not soak through the bun and cause a mess!

Cook Mode

Ingredients

1 ½ lbs ground beef 80/20
2 tablespoons Kent’s Chili seasoning or your favorite chili seasoning
¼ cup beef broth
2 teaspoons cumin
2 teaspoons oregano
¼ cup adobo sauce
2 cups shredded cheddar cheese
1 yellow onion chopped
8 hot dogs
8 hot dog buns
2 cups pepper jack cheese shredded
Mustard for serving
Pickled jalapeno slices for serving

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Directions

Add the beef to a pot and cook over medium high heat until the meat begins to brown. Drain any excess grease, if needed.Stir in the beef broth, seasonings and adobo sauce. Continue cooking until the meat has browned.
Stir in the shredded cheese. Stir in the onion. Set aside in a warm place until ready to serve. Note: as the chili sets, it should thicken up a bit. You don’t want the consistency to be too runny. Spoon out excess moisture if needed before topping on hot dogs.
Meanwhile, preheat the grill to medium high heat. Place the hot dogs on the grill and cook for about 4 to 5 minutes, rolling around until lightly charred.
Meanwhile, place the buns on the grill, open side up to toast. Sprinkle enough pepper jack cheese to cover the bottom of each bun. Top each bun with a hotdog followed by chili, mustard, additional pepper jack cheese and pickled jalapenos. Serve immediately.