Chili Cheese Dogs
Hot dogs topped with chili and cheese
Ingredients
- 1 lb of chopped sirloin
- 14 oz can of Kirkland Organic Stewed Italian Tomatoes
- 6 oz of water
- Mild or HOT chili packet
- 1 19 oz can of black beans or red kidney beans or a combo of both
- 1/2 green bell pepper diced
- 1/2 medium yellow onion diced
- 1 clove crushed garlic
- 8 Hot Dogs
- 8 Split top hot dog buns
- 1 1/2 cups of Cheddar cheese for sprinkling
- 1/2 cup of sliced green onion for garnish
Instructions
For the Chili
- Cook ground sirloin until brown and drain the fat. Add the peppers, garlic, and onion and mix together. Add the the tomatoes. Crush the tomatoes with a masher then add beans and combine
- Pour in the seasoning packet and stir. Add the water and bring to a boil. When bubbling transfer to slow cooker and cook on low for 3-4 hours.
- Boil hot dogs until cooked through
FOR the CHEESE DOGS
- Place hot dog on a bun and split down the center (not all the way through.)Take about a tablespoon of chili and spoon over the hot dog (use more chili on dogs if desired). Sprinkle with cheddar and garnish with green onion. Serve with your favorite side dish
Notes
Substitute/Optional:
1.Ground chicken or turkey
2.Add 1 small diced Jalapenjo pepper
3.Use about 8 ozs of basic tomato sauce in place of stewed tomatoes
(if substituting tomato sauce add 2 oz more of water)
Freeze extra chili for another round of cheese dogs or warm through with some spanish rice when your in a pinch for a quick meal.
1.Ground chicken or turkey
2.Add 1 small diced Jalapenjo pepper
3.Use about 8 ozs of basic tomato sauce in place of stewed tomatoes
(if substituting tomato sauce add 2 oz more of water)
Freeze extra chili for another round of cheese dogs or warm through with some spanish rice when your in a pinch for a quick meal.
Tried this recipe?Let us know how it was!