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.
Ingredients:
- 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
Directions:
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.
Williams-Sonoma Kitchen.
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