Texas Style Chili Cheese Dogs are topped with a hearty chili (without beans), chopped onions, freshly grated cheese and mustard. If you like things a little spicy add a few jalapeno slices.
Just the basic chili sauce and cheese for him, which is very popular in Texas. Recreating some of our favorite restaurant recipes is always fun. We may not get them exactly right, but pretty close in taste is enough for us. Since my husband loves Texas Chili-Cheese Dogs so much, I tried creating a recipe that my husband was happy with.
A Texas Chili Cheese Dog is a baked, or grilled hot dog smothered in a beefy chili sauce (with no beans), sprinkled with onions, and topped with cheddar cheese on a warm hot dog bun. If you like things a little on the spicy side you can add a few pickled jalapenos just before serving, but that's optional.
Texas Chili Cheese Dogs are wonderful baked and perfect when it comes to feeding a crowd. The chili sauce can be prepared ahead of time and stored in the refrigerator. When your guests arrive, assemble the hot dogs, spoon on the chili sauce, add the chopped onions, and top with a good amount of shredded cheddar cheese.
You can fit about 8 - 10 chili dogs into a 13 x 9 inch baking pan. Cover with foil and bake for 25 - 30 minutes, Remove from oven and enjoy. Garnish with additional onions, mustard or jalapenos just before serving.
Yield: 8 - 10
Texas Chili Cheese Dogs
Texas Style Chili Cheese Dogs are topped with a hearty chili (without beans), chopped onions, freshly grated cheese and mustard. If you like things a little spicy add a few jalapeno slices.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 1 pound ground beef, chuck or sirloin, browned and drained
- ¼ cup finely chopped onion or 1 tablespoon dried onion flakes
- 1 clove garlic, minced
- 1 cup water
- 1 (6 ounce) can tomato paste
- 1 teaspoon Worcestershire sauce
- 3 tablespoons chili powder
- dash of cumin
- 1 (10 ounce) can Wolf Brand Hot Dog Chili Sauce
- 8 hot dogs (Hebrew National All Beef or Apple Gate Farms Hot Dogs)
- 8 hot dog buns
- salt and pepper, to taste
- Garnish: mustard, shredded cheese, additional chopped onions, and jalapenos (optional)
Instructions
- In a 12 inch skillet over medium heat, brown the ground beef, adding the onions and minced garlic. Using a potato masher break up the ground beef into smaller pieces.
- Brown the ground beef only until its half way cooked and drain off any grease; add the water and continue cooking the meat until fully cooked.
- Add the tomato paste, Worcestershire sauce, chili powder, cumin, and hot dog chili sauce; mix to combine. Reduce heat to medium-low, cover and simmer meat mixture for 20 minutes.
- Serve chili sauce over hot dogs. Add additional toppings of, mustard, shredded cheese, additional chopped onions, jalapenos (optional), and salt and pepper to taste.
Notes:
Baked Chili Cheese Dogs: Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper or foil. Add uncooked hot dogs into each bun. Top each hot with, mustard, chili, diced onions, and shredded cheese. Line 8 - 10 hot dogs into the baking pan, cover with foil, and bake for 25 - 30 minutes.
4 comments
Your hot dogs should reach an internal temperature at least 140°F.
When I make chili; I will take the left-overs; thicken it up a bit, add some other ingredients, celery seed, cumin, just a pinch of sugar etc.; letting it simmer for about 30 min. and use it as my sauce for hot dogs.