The chili in these dogs can be easily homemade. I absolutely love doing this every single time. Even if I do not plan to eat my dogs with chili, I still make this and then enjoy the leftovers as a soup. My family loves when I make this. It is a wonderful, delicious tasty soup that really fills you up. It is full of meat, beans and hearty goodness that really keeps you full and makes any dish so much tastier. I love making this for my family whether it is with hot dogs or not.
Check out what our friends over at Valerie’s Kitchen had to say about this:
“An easy, one dish method for baking up a batch of classic chili dogs. If you’ve got a large crowd, grab another dish and do a second batch!”
Yep, this is a one dish batch of hot dogs. But you might want to keep some on the backburner for more because everyone is going to want seconds.
Ingredients
1 (8 count) package hot dog buns
1 (8 count) package of hot dogs
1 (15 ounce) can chili (with our without beans)
1 cup shredded sharp cheddar cheese
1/2 cup shredded Kraft Monterey jack cheese
1/4 cup diced red onion
1/4 cup diced jarred jalapeno pepper rings (mild or hot)
Instructions
Preheat oven to 375 degrees. Line a 13″ x 9″ or slightly larger dish with foil.
Place hot dog buns in prepared pan and spread open slightly. Place a hot dog in each bun. Top each hot dog with some chili, dividing evenly between all the dogs. Evenly distribute the cheese over the top and then top with the diced red onion and jalapeno rings.
Spray the back side of another large piece of foil with non-stick cooking spray. Cover the pan with the foil, coated side down. Bake in the preheated oven for 30 minutes.
Remove from oven, remove foil and allow to sit for a couple of minutes. Use a spatula to remove chili dogs from pan.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Freeze Chili for future use
Thanks again to From Valerie’s Kitchen for this amazing recipe.
