Texas Chili Cheese Dogs

I love a good hot dog always have and always will. My occasional treat and guilty pleasure is Sonics New York Dog and their Chicago Hot Dog! When it comes to my husband, he’s a whole different story. The only hot dog that he likes is Sonics extra long Chili Cheese Coney. Pretty boring if you ask me, but he isn’t one for sauerkraut, onions or pickles on a hot dog. 

Just the basic chili sauce and cheese for him, which is very popular in Texas. Recreating some of our favorite restaurant recipes is always fun. We may not get them exactly right, but pretty close in taste is enough for us. Since my husband loves Texas Chili-Cheese Dogs so much, I tried creating a recipe that my husband was happy with.  

Texas Chili Cheese Dogs
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1 – pound ground beef, chuck or sirloin, browned 
¼ – cup finely chopped onion or 1 tablespoon dried onion flakes
1 – clove garlic, minced
1 – cup water
1 – 6 ounce can tomato paste
1 – teaspoon Worcestershire sauce
3 – tablespoons chili powder
dash of cumin
1 – 10 ounce can Wolf Brand Hot Dog Chili Sauce
8 – hot dogs  (Hebrew National All Beef or Apple Gate Farms Hot Dogs)
8 – hot dog buns
salt and pepper, to taste
Garnish: mustard, shredded cheese, additional chopped onions, and jalapenos (optional).

In a 12 inch skillet over medium heat, brown the ground beef, adding the onions and minced garlic. Using a potato masher break up the ground beef into smaller pieces.

Brown the ground beef only until its half way cooked and drain off any grease; add the water and continue cooking the meat until fully cooked.

Add the tomato paste, Worcestershire sauce, chili powder, cumin, and hot dog chili sauce; mix to combine. Reduce heat to medium-low, cover and simmer meat mixture for 20 minutes.

Serve chili sauce over hot dogs. Add additional toppings of, mustard, shredded cheese, additional chopped onions, jalapenos (optional), and salt and pepper to taste.

Baked Chili Cheese Dogs: Preheat oven to 350 degrees. Line a 13 x 9 inch baking pan with parchment paper or foil. Add uncooked hot dogs into each bun. Top each hot with, mustard, chili, diced onions, and shredded cheese. Line 8 – 10 hot dogs into the baking pan, cover with foil, and bake for 25 – 30 minutes.

Servings: 8-10 

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