I'm sorry this is a little late. My internet was a bit off kilter yesterday. If you have someone in your household who absolutely loves chili-dogs, this recipe is going to be super easy and tasty. The trick to having these chili-dogs come out right is your slow cooker. And a few canned goods (or some tasty leftover chili
). Now, if you don't want to drag out that big slow cooker, that's fine because this will work up quickly on the stove top.
- 2 15 oz cans of chili - OR - 2 cups of leftover chili
- 1/4 cup barbecue sauce (optional)
- 10 oz tomato paste (thinned with a few tablespoons of water)
- 2 packages of hot dogs (16 hot dogs)
In your slow cooker, put the first can of chili on the bottom. set your hot dogs on top. In a separate bowl, mix together barbecue sauce, second can of chili, and tomato paste together until uniform. Pour this mixture over your hot dogs and then pop your lid on. Cook the entire batch on low for 6 hours or on high for 3. If you decide to make this on the stove, use a medium-large sized sauce pot. Put everything in in the same order, more or less. Then cook on medium until the mixture is bubbly, stirring constantly. Lower the temperature down to a slow simmer and simmer for 10 minutes, stirring frequently, until the mixture is heated through and your hot dogs are fully cooked.
I like to serve this with potato bread hot dog rolls and a tossed salad. It is equally good with regular white hot dog rolls and a nice little tomato salad. Topping your chili dog is pretty easy. Scoop out some of that chili mixture that they were cooking in, add some diced onion, shredded cheddar, and a healthy squirt of mustard for the baseball park experience. If you want to treat yourself to something like the famous Garbage Plate from my neck of the woods, serve your chili dogs with all the fixings on a bed of macaroni salad with some fries on the side and a generous amount of baked beans.
I hope everyone has a great day!