Chili Dogs

Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

Yield: 12 hot dogs


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, finely chopped
  • 1 pound 85% lean ground beef
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 (14.5-ounce) can petite diced tomoatoes
  • 3 tablespoons tomato paste
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 12 all-beef hot dogs
  • 12 hot dog buns
  • 1 1/2 cups shredded extra sharp cheddar cheese
  • sliced fresh jalapeño peppers, optional


  1. Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the beef, chili powder, cumin and oregano; cook, breaking up into smaller pieces, until no longer pink, 4 minutes. Add the diced tomatoes and tomato paste, bring to a simmer, cover, reduce the heat to medium-low and cook, stirring occasionally, 25 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon salt and pepper; keep warm.
  2. Heat a nonstick grill pan over medium. Using a knife, make several shallow slits on each hot dog then place in pan. Cook the hot dogs, turning occasionally, until well marked and heated through about 7-8 minutes.
  3. Place a hot dog in each bun and top with some of the chili, 2 tablespoon of the cheese and jalapeño slices if using.