Chili Dogs

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup diced bell pepper
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 4 hot dogs
• 4 hot dog buns
• Salt and pepper to taste
• Optional toppings: shredded cheese, diced onions, jalapeños

Steps

1. 1 In a large skillet, cook ground beef over medium heat until browned, about 8 minutes. Drain excess fat.
2. 2 Add onion, bell pepper, and garlic to the skillet; cook until softened, about 5 minutes.
3. 3 Stir in chili powder, cumin, tomato sauce, and kidney beans. Simmer for 15 minutes.
4. 4 Meanwhile, cook hot dogs according to package instructions.
5. 5 Place hot dogs in buns and top with chili. Ensure beef reaches an internal temperature of 165°F for food safety.
6. 6 Add desired toppings and serve.

Nutrition

Tips

• For a richer chili, add a splash of beef broth.
• Use turkey or veggie crumbles for a lighter option.
• Prepare the chili ahead of time and reheat before serving.
• Experiment with different beans like black beans for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Reheat gently on the stove or microwave.

Serving Suggestions

• Serve with crispy tortilla chips on the side.
• Pair with a fresh garden salad.
• Add a sprinkle of cheddar cheese for extra flavor.
• Serve with a tangy coleslaw for a refreshing contrast.

FAQ