Chili N Cheese Hot Dog Recipe

Prep

Dice the onion finely and mince the garlic. Measure spices and set tomato paste and broth nearby.

Heat a 12-inch skillet or medium saucepan over medium heat. Add 1 tablespoon neutral oil. When hot, add the diced onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 4–5 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Push the onion/garlic to the side, increase heat to medium-high, add the ground beef to the pan and break it up with a spoon. Brown the meat thoroughly, about 6–8 minutes, until no pink remains. Drain excess fat if there is more than 1–2 tablespoons; leave a thin coating for flavor.

Add the tomato paste to the beef and stir; cook 1–2 minutes to caramelize the paste (this deepens flavor). Stir in chili powder, cumin, smoked paprika, brown sugar, kosher salt and black pepper; cook for another 30–45 seconds to bloom the spices.

Pour in the beef broth, Worcestershire sauce and apple cider vinegar. Stir to combine, scraping browned bits from the pan. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the chili is thick and saucy. Taste and adjust seasoning.

If the chili is thinner than you like, mix the cornstarch with the cold water to make a slurry, then stir the slurry into the simmering chili and cook 1–2 minutes until it thickens. Remove from heat and keep warm while you make the cheese sauce and hot dogs.

In a small saucepan over medium heat, melt 2 tablespoons butter. Add the 2 tablespoons flour and whisk constantly for 1–1.5 minutes to make a blond roux (do not brown).

Slowly whisk in the milk in a steady stream to avoid lumps. Bring to a gentle simmer, whisking frequently, until the mixture thickens to a coat-the-back-of-a-spoon consistency, about 3–4 minutes.

Lower the heat to low. Remove the pan from direct heat and add the shredded sharp cheddar a handful at a time, stirring until fully melted and smooth. If using cream cheese, add it now and stir until incorporated.

Stir in the Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the cheese sauce warm over the lowest heat, stirring occasionally to prevent a skin from forming. If it becomes too thick, whisk in up to 1–2 tablespoons of milk to loosen.

To cook the hot dogs: heat a grill or a heavy skillet over medium-high heat. Add the 1 tablespoon neutral oil to the skillet (skip if grilling). Place the hot dogs in the pan or on the grill and cook, turning occasionally, until evenly browned and heated through, about 5–8 minutes. For extra flavor, score each hot dog lightly lengthwise before cooking.

While the dogs cook, butter the insides of the buns with the 2 tablespoons unsalted butter. Place buns butter-side down in a separate skillet over medium heat (or on the grill) and toast until golden, about 1–2 minutes. Remove buns and keep warm.

Place one hot dog in each toasted bun.

Ladle warm haus chili over each hot dog (about 1/4 to 1/3 cup per dog, or to taste).

Drizzle the warm cheddar cheese sauce over the chili (about 2–3 tablespoons per dog, or more if preferred).

Finish with diced yellow onion and a sprinkle of extra shredded cheddar if desired. Garnish with chopped cilantro if using.

Serve immediately with pickled jalapeños on the side (sold separately) so guests can add them to taste.