I'll bet you that Chili Cheese Dogs are on a lot of people's minds these days for two reasons: 1) because it's state fair season, and chili cheese dogs are about as classic state fair as you can get. And, 2) because hot dogs (grilling) and chili (cold weather comfort food) are the quintessential summer-into-fall transition foods. I like to make my chili with bacon, which is why this recipe is top on my list. As for the cheese topping? You can't go wrong with melted Cheddar (although Jack will do, too, in a pinch).
Chili Cheese Dog adapted from Food Network
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1/4 lb bacon
- 1 small onion, chopped
- 1 pound ground beef
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, chopped
- 1-2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon cayenne
- 1 (8-ounce) can tomato sauce
- Salt and pepper
- 8 hot dogs
- 8 buns
- 2 cups shredded Cheddar or Jack cheese
- Diced onion for garnish (optional)
1. Make the chili: Heat oil in skillet over medium high heat. Add the bacon and fry until crispy. Add onions and fry until just soft. Brown and crumble beef. Add Worcestershire, garlic, chili powder, cumin, and cayenne and cook together for about 5 minutes. Add tomato sauce and stir to combine. Season with salt and pepper. Reduce heat to low.
2. Boil or grill hot dogs until done.
3. Place dogs in buns, top with chili and lots of cheese, and place under broiler and melt cheese. Garnish with onions if desired.
Image via stevendepolo/Flickr