Description

Juicy hot dogs peek through a bubbling layer of sharp cheddar, all nestled into a thick, flavorful base of homemade beef chili. This nostalgic one-pan dinner brings bold, comforting flavors that are perfect for weeknight meals or casual gatherings.

Ingredients

Scale

1 ½ lb ground beef
1 (15 oz) can kidney beans, rinsed and drained
1 (8 oz) can tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and black pepper to taste
12 beef or turkey hot dogs
3 ½ cups shredded sharp cheddar cheese

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large skillet, brown the ground beef over medium-high heat. Drain excess fat.
Add tomato sauce, tomato paste, kidney beans, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 10–15 minutes.
Spread the chili mixture evenly in the prepared baking dish.
Place the hot dogs vertically into the chili mixture, spaced evenly.
Sprinkle shredded cheddar evenly over the top, allowing hot dog tips to show.
Bake for 20–25 minutes, until cheese is melted and lightly browned and hot dogs are blistered.
Let cool for 5 minutes before slicing and serving.

Notes

For a spicier version, add diced jalapeño or cayenne to the chili. Use black beans or pinto beans as a variation. Vegetarian hot dogs can be substituted easily.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 5g
Sodium: 980mg
Fat: 36g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 12g
Fiber: 3g
Protein: 30g
Cholesterol: 85mg