Mini Chili Cheese Dogs
The classic combination of a chili cheese dog gets a bite-sized update in these Mini Chili Cheese Dogs. They're the perfect Game Day snack!
Servings 12 chili cheese dogs
Calories 300kcal
Cost $20
Equipment
- Non-stick skillet
- Rimmed Baking sheet
Ingredients
- 1/2 lb lean ground sirloin
- 1/3 cup diced onion, plus more topping
- 1 large garlic clove, minced
- 1 tbsp tomato paste
- 1/2 cup (heaping) kidney beans
- 1/2 cup canned diced tomatoes with juice
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 2 tsp ketchup
- 2 tsp chili powder
- 2 tbsp water
- 1 package wheat Hawaiian rolls any variety works
- 4 beef hot dogs, quartered
- 1 cup shredded cheese cheese
Instructions
- Preheat oven to 350 degrees. Grease a baking sheet with non-stick cooking spray.
- Heat a medium non-stick skillet to a medium heat. Add sirloin and onion. Break up meat with a wooden spoon and cook until beef is browned and cooked all the way through, and the onions are translucent. Add garlic, cook 1 more minute. Add tomato paste, cook another minute.
- Add kidney beans, tomatoes, salt, garlic powder, chili powder and water. Bring to a simmer, cook until the flavors have melded to together, and the mixture resemble a thick chili, about 3-4 minutes.
- While the chili simmers, cut a hole in each of the Hawaiian rolls and scoop out the inside. Be sure to leave enough of the rolls to hold the chili and hot dog. Place the rolls on prepared baking sheet.
- Place a heaping teaspoon of the chili in each hole of the rolls. Lay a hot dog on top horizontally. Spoon remaining chili on top of hot dogs. Sprinkle with cheese. Bake until cheese has melted and hot dogs are hot all the way though, about 8-10 minutes.
- Serve with chopped onion, jalapeño and any other desired toppings.