Fully Loaded Chili Cheese Dog (Print Version)
Chili, beef, and cheddar combine in a loaded casserole topped with hot dogs and golden cheese.
# Ingredients:
→ Chili Base
01 -
1 1/2 pounds ground beef
02 -
1 can (15 ounces) kidney beans, rinsed and drained
03 -
1 can (8 ounces) tomato sauce
04 -
2 tablespoons tomato paste
05 -
2 tablespoons chili powder
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon smoked paprika
09 -
Salt and ground black pepper, to taste
→ Assembly
10 -
12 beef or turkey hot dogs
11 -
3 1/2 cups shredded sharp cheddar cheese
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13-inch glass baking dish for even heat distribution and easy serving.
02 -
In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking up with a spatula. Drain excess fat for a dense, flavorsome chili base.
03 -
Add tomato sauce, tomato paste, kidney beans, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper to the beef. Stir thoroughly and let the mixture simmer for 10 to 15 minutes, until thickened and aromatic.
04 -
Spread the prepared chili mixture evenly across the bottom of the baking dish.
05 -
Arrange the hot dogs vertically into the chili, ensuring the tops are visibly peeking through the mixture for distinct presentation.
06 -
Distribute the shredded sharp cheddar cheese evenly over the top, allowing hot dog tips to remain visible.
07 -
Transfer the dish to the oven and bake for 20 to 25 minutes, until the cheese is fully melted, bubbling, and beginning to brown. The hot dogs should be heated through and slightly blistered.
08 -
Remove from oven and let cool for 5 minutes to allow for easier slicing and serving.
# Notes:
01 -
For optimal flavor, use freshly grated cheddar cheese. Letting the casserole rest briefly after baking ensures cleaner servings.