Chili Cheese Dogs Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
8 hot dogs
Ingredients
  • 2 teaspoons olive oil
  • 1 small yellow onion, minced
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 12 ounces ground bison
  • One 14½-ounce can diced fire-roasted tomatoes
  • 1 cup tomato sauce
  • 1 teaspoon Worcestershire sauce
  • Kosher salt, to taste
  • 8 beef hot dogs
  • 8 whole-grain hot dog buns
  • Grated sharp cheddar cheese, for garnish
  • Minced red onion, for garnish
  • Chopped pickled jalapeños, for garnish
Directions
  1. In a 4½-quart Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sweat until translucent, 4 to 6 minutes. Stir in the chili powder, smoked paprika, cumin and cayenne, and cook until fragrant, 1 minute.
  2. Add the ground bison and cook, breaking up the meat into small pieces with a wooden spoon until no longer pink, 5 to 7 minutes. Stir in the fire-roasted tomatoes, tomato sauce and Worcestershire, and bring to a simmer. Cook, stirring occasionally, until thickened, 15 minutes. Season with salt.
  3. While the chili simmers, heat a cast-iron skillet or grill pan over medium-high heat. Using a paring knife, cut a small "x" into each end of each hot dog to prevent the casings from bursting. Grill the dogs, turning as needed, until lightly browned and swollen, 5 to 7 minutes.
  4. Place each hot dog into a bun and spoon over the chili. Garnish with cheddar cheese, red onion and pickled jalapeños, then serve.