Ingredients
Chili Layer:
1½ lbs ground beef
1 (15 oz) can kidney beans, rinsed & drained
1 (8 oz) can tomato sauce
2 tbsp tomato paste
2 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt & black pepper (to taste)
Assembly:
12 beef or turkey hot dogs
3½ cups shredded sharp cheddar cheese
Instructions
Prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the beef: In a large skillet, brown the ground beef over medium-high heat, breaking it apart. Drain excess fat.
Make the chili: Stir in tomato sauce, tomato paste, kidney beans, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 10–15 minutes until thickened.
Layer the chili: Spread the mixture evenly in the baking dish.
Add hot dogs: Press the hot dogs vertically into the chili, spacing them out.
Top with cheese: Sprinkle cheese generously over the top, leaving the hot dog tips exposed.
Bake: Cook for 20–25 minutes until the cheese is bubbly and golden, and the hot dogs are slightly blistered.
Serve: Let cool for 5 minutes, then slice and enjoy!
Notes & Variations
Spicy kick: Add diced jalapeños or cayenne pepper to the chili.
Bean swap: Use black or pinto beans instead of kidney beans.
Vegetarian option: Substitute with plant-based hot dogs and meatless ground “beef.”
