Chili Cheesedog Recipe

1. Prepare ingredients

Finely dice 1/2 yellow onion and mince 2 garlic cloves. Measure out tomato sauce, broth, and spices so they're ready.

2. Heat a medium skillet or saucepan over medium-high heat and add 1 tablespoon vegetable oil. Add the diced onion and cook, stirring, until translucent, about 3 minutes.

3. Add the ground beef to the pan. Break it up with a spatula and cook until browned, about 5–7 minutes. Drain excess fat if there is a lot, leaving a little for flavor.

4. Add the minced garlic and cook 30 seconds until fragrant. Stir in 1 cup tomato sauce, 1/2 cup beef broth, 2 tablespoons tomato paste, 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

5. Bring the mixture to a low simmer, reduce heat to low, and simmer gently uncovered for 10–12 minutes until slightly thickened, stirring occasionally. Taste and adjust seasoning as needed. Keep warm on the lowest heat while you prepare hot dogs.

6. Preheat a grill or a large skillet over medium-high heat. If using a skillet, you can sauté the hot dogs; if using a grill, preheat to medium-high.

7. Lightly butter the inside of each hot dog bun (about 1/2 tablespoon per bun). Place the buns, buttered-side down, on the grill or in a skillet for 30–60 seconds until golden and slightly crisp. Remove and set aside.

8. Place the hot dogs on the grill or in the skillet. Cook, turning occasionally, until nicely browned and heated through, about 4–6 minutes depending on thickness. If using an oven, you can broil them for 4–5 minutes, turning once.

9. Transfer cooked hot dogs to the toasted buns.

10. Spoon a generous ladle (about 1/4 to 1/3 cup) of the warm chili over each hot dog, distributing chili evenly among the four hot dogs.

11. Sprinkle about 1/4 cup shredded sharp cheddar over the chili on the hot dogs (total 1 cup shredded cheese across 4 dogs). The heat from the chili will melt the cheese; if you want the cheese extra-melted, place the assembled dogs under a broiler for 30–45 seconds, watching carefully.

12. Add mustard to taste (about 1/2 tablespoon per dog), and finish with diced white onion and pickled jalapeños if desired.

13. Chill a Coors beer in the refrigerator or an ice bucket until cold. Serve one bottle or can per person alongside the chili cheesedog. Enjoy responsibly.