The only thing that can make a snappy beef hot dog on a toasted bun better is a thick layer of savory bacon-laden chili, topped with melty cheddar and red onions. Go the extra mile and whip up a batch of these Homemade All-Beef Dogs.
Beef Chili Dogs
Prep time: 15 minutes
Cook time: 45 minutes
|2 slices||Thick-cut Bacon|
|1 1/2 lbs.||Ground Beef or Venison|
|1||Yellow Onion, chopped|
|1||Red Bell Pepper, diced|
|1 pkg||Ten-Point Venison Chili Mix|
|16 oz.||Dark Kidney Beans, drained|
|15 oz.||Black Beans, drained|
|28 oz.||Diced Tomatoes|
|1 dozen||Beef Hot Dogs (use your favorite store-bought dogs or try our recipe for Homemade Beef Hot Dogs)|
|1 dozen||Hot Dog Buns|
|1/2||Red Onion, diced fine|
|2 cups||Cheddar Cheese|
|2 T||Fresh Parsley, chopped|
|1/2 cup||Sour Cream|
- Prepare chili: In a large stockpot, over medium-high heat, sauté bacon for 3 minutes, stirring often. Add in venison or ground beef, and sauté an additional 2 minutes, then add celery, onion, and garlic. Sauté for 5 minutes, then add bell pepper and salt. Sauté 3 minutes, then add green chilis and seasoning mix. Stir for 1 minute, then add drained beans, tomatoes and water. Stir well. Reduce heat to low-simmer. Cover pot and cook for 30 to 40 minutes, stirring occasionally. Set aside.
- Cook/warm hot dogs to your liking.
- Set the oven to Broil.
- Divide hot dogs among buns, then set on a sheet tray. Top each hot dog with ½ cup of chili, then sprinkle with shredded cheese. Place under the broiler for 3 minutes, until cheese has melted, and buns are toasted on the outside. Remove from the oven, and top with onion and parsley. Serve warm.