Say good-bye to summer with loaded Chili Cheese Hot Dogs! I’m not really the most creative when it comes to hot dog concoctions, but most of the time when we get together for family cookouts, someone brings a can of chili sauce; and while it’s over-processed AF, it never disappoints in flavor.
I knew it couldn’t be too hard to make a homemade chili dog sauce, right? I love homemade chili, but knew I didn’t need a hearty, heavy chili to top over hot dogs. So I googled, “Chili Dogs”, as one does. It turns out there is such a thing as a Coney Island Hot Dog. Maybe you’ve heard of it? Honestly, I had no idea.
So apparently with a Coney Island dog, the ‘chili’ is a ketchup based meat sauce. I thought this sounded awful. But lest we forget the time I thought bacon-wrapped wieners with BBQ sauce was going to be unappealing as well, and I loved them way more than I’d care to admit. So I thought I’d try it, before knocking it.
Turns, out…it’s amazing! So I thought I’d make a homemade ketchup base, but then I also remembered it’s a 3-day weekend, and ain’t nobody making their own ketchup (unless YOU are, which in that case, I’m sorry for doubting you. You’re much better a person than I am). I found this sugar-free ketchup at Publix, and it was tasty. Use whatever ketchup you like, friends.
I made the homemade chili the day before serving, and let it cool, and the flavors really came together, allowing the sauce to taste almost EXACTLY like the crappy canned ish I love so much. My mind was blown. I topped with freshly grated cheddddddah, because why wouldn’t I?
I plan to enjoy allllll the summer shindigs this weekend, before I’ll even think about a pumpkin flavored…anything.
Have a safe, and happy Labor Day, friends! xo
Tools I used to make this recipe:
- 1 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef (I used 90/10)
- 1 medium jar ketchup, about 2½ cups
- 1 tsp chili powder
- 2 tbsp yellow mustard
- salt and pepper, to taste
- 6 hot dogs
- 6 hot dog rolls
- ½ cup grated Cheddar Cheese
- To a medium skillet, on medium heat, add onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until browned, about 10 minutes. Reduce heat to low, and stir in ketchup, chili powder, and mustard. Cover with lid simmer for 15 minutes until thickened. Season with salt and pepper, to taste.
- While the chili is cooking, prepare outdoor grill, or grill-pan. Grill until done to your likeness (charred, par, etc).
- To serve, put a dog in each roll and top with the chili and Cheddar.