Cowboy Dogs Recipe

Sauté aromatics and brown beef

Heat a large skillet or medium saucepan over medium-high heat. Add 1 tablespoon neutral oil if desired (not listed). Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Push the vegetables to the side and add the ground beef. Break it up with a spatula and brown until no pink remains, about 6–8 minutes.

Add tomatoes, beans and seasonings

Stir in the crushed tomatoes, tomato paste, drained kidney beans, and beef broth. Add the chili powder, ground cumin, smoked paprika, brown sugar, Worcestershire sauce, salt, and black pepper. Stir to combine, bring to a simmer, then reduce heat to medium-low. Let the chili simmer gently for 10–12 minutes to thicken and allow flavors to meld, stirring occasionally. Taste and adjust seasoning if needed.

Toast buns

While the chili simmers, heat a large skillet or griddle over medium heat. Spread the butter evenly on the cut sides of the buns. Place buns, buttered side down, on the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Cook hot dogs

Cook the beef hot dogs in the same skillet over medium heat (or grill them) until browned and heated through, about 4–6 minutes, turning occasionally. Alternatively, simmer in water for 5 minutes or microwave per package instructions.

Place a hot dog in each toasted bun. Spoon 1/4 to 1/3 cup of the cowboy chili over each hot dog, distributing the chili evenly across the 8 servings (about 2 to 3 tablespoons per dog if you prefer lighter coverage, up to 1/3 cup for heartier).

Top each chili dog with shredded cheddar cheese, a small spoonful of sweet pickle relish, a sprinkle of diced white onion, and pickled jalapeños if using. Serve immediately while warm.