These delicious chili dogs are ready in only 30 minutes and make the most tasty lunch or dinner that the whole family will love. They are topped with crispy onions which add the perfect crunch and extra flavour to the loaded dogs.

You can use any grated cheese you like and if you don’t like as much heat then you can drizzle ketchup over them instead. Furthermore, the chili mixture is also perfect to use on top of jacket potatoes, nachos or sloppy joes!

Make it Vegan

You can use vegan hot dogs, mince and cheese in this recipe to make it vegan friendly.

Also simply substitute the beef stock for vegetable stock and the Worcestershire sauce for soy sauce.

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Chili Dogs

Loaded Chili Hot Dogs with Crispy Onions, Melted Cheese, Mustard and Green Chilies

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American

Servings 2 people

Ingredients

  

Chili Ingredients

• 1 tbsp Cooking oil
• 1/2 Onion (chopped)
• 1 Garlic clove (crushed)
• 165g Mince
• 1 tbsp Tomato puree
• 1 tsp Chilli powder (any heat you like)
• 1 tsp Cayenne pepper
• 1/2 tsp Ground cumin
• 1/2 tsp Garlic granules
• 1/2 tsp Leaf coriander
• 200g Chopped tomatoes
• 200ml Beef stock
• 1 tsp Worcestershire sauce

Crispy Onions

• 100ml Sunflower oil
• 20g Plain flour
• 2 tsp Paprika
• 1/2 tsp Garlic granules
• 1/2 Onion (chopped)

Ingredients

• 4 Hot dogs
• 4 Hot dog buns
• 35g Grated cheese (I used red Leicester)
• American mustard, to serve (optional)
• Green chili (sliced), to serve (optional)

Instructions

 

• Preheat grill to medium. Heat the oil in a large pan to medium. Add the onion and garlic and fry for 2 minutes. Add the mince and fry for a further 2 minutes, stirring frequently until starting to brown. Add the tomato puree, chili powder, cayenne pepper, cumin, garlic granules, and coriander leaf and fry for 1 minute. Season with salt and pepper to taste.
• Add the chopped tomatoes, beef stock and Worcestershire sauce to the pan. Turn down the heat to low and leave to simmer for 20 minutes until the liquid is absorbed.
• Meanwhile, heat the grill to medium. Heat 100ml sunflower oil in a small pan to medium. In a large bowl mix the flour, paprika, garlic granules and salt and pepper to taste. Toss the chopped onion in the dry mixture until well coated.
• Check the oil is ready to fry your crispy onions by dropping in a few breadcrumbs, if they rise to the top the oil is ready. Drop your onions into the oil and fry until golden and crispy, this should take 2-4 minutes depending on how hot your oil is. Remove from the heat and place on kitchen towel to remove any excess oil.
• Place the hot dogs in a small pan and add cold water until they are just covered. Cook them on a low heat for 5 minutes until warmed through, do not let them boil. Drain and leave to one side.
• Cut the hot dog buns down the middle but leave a few centimetres at the ends so the hot dog buns stay in tact and the hot dogs and chilli mixture won't spill out. Put the hot dogs in each of the buns and divide the chilli mixture over the top of each hot dog. Sprinkle the grated cheese over the hot dogs and grill for 3-4 minutes until the cheese is melted.
• Top with American mustard, crispy onions, and a green sliced chili to serve.

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