Quick and Easy Chili-Cheese Dogs
To get a head start on this dish, cook the chili a day in advance. Let cool to room temperature, then cover and refrigerate. Just before serving, reheat the chili on the stovetop over medium heat, stirring occasionally, for about 20 minutes.
- 1 lb. ground beef
- 1 jar Texas-style red chili starter
- 1 cup water
- 18 hot dogs
- 18 hot dog buns, split
- 8 oz. sharp cheddar cheese, grated
- 1 white onion, finely diced
In a large pot over medium-high heat, brown the ground beef, stirring occasionally, for 7 to 10 minutes. Drain off the fat. Add the chili starter and water and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
After the chili has simmered for 20 minutes, preheat a stovetop grill pan over medium-high heat. Working in batches, cook the hot dogs, turning occasionally, until lightly blistered and warmed through, about 8 minutes per batch. Transfer to a platter.
Working in batches, place the hot dog buns, cut sides down, on the pan and grill until lightly toasted, about 1 minute per batch. Place the hot dogs inside the buns.
Top each hot dog with about 1/4 cup chili and sprinkle with the cheese and onion. Serve immediately. Serves 18.