Beefy Chili Dogs
“For years, people have told me I make the best hot dog chili out there. It’s timeless, it’s family-friendly, and I carry the recipe with me because people ask for it.” —Vicki Boyd, Mechanicsville, Virginia
| Servings | Prep Time |
| 8servings (2 cups chili) | 30minutes |
| Servings | Prep Time |
| 8servings (2 cups chili) | 30minutes |
Ingredients
- 1 lb ground beef
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 cup ketchup
- 8 hot dogs
- 8 hot dog buns split
- Optional:
- shredded Cheddar cheese
- chopped onion
Portions: servings (2 cups chili)
Units:
|
Ingredients
Portions: servings (2 cups chili)
Units:
|
Instructions
- For chili, in a large skillet, cook beef over medium heat 5-7 minutes or until no longer pink, breaking into crumbles; drain. Transfer beef to a food processor; pulse until finely chopped.
- Return beef to skillet; stir in seasonings and ketchup. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes to allow flavors to blend, stirring occasionally.
- Meanwhile, cook hot dogs according to package directions. Serve in buns with chili. If desired, top with cheese and onion.
- Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Recipe Notes
Nutrition Facts
1 hot dog with 1/4 cup chili: 400 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1092mg sodium, 31g carbohydrate (11g sugars, 1g fibre), 19g protein.
