Emulsifier Free Chili Cheese Dog
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Learn more →Ingredients
4 servings
For the chili
- 1 lb ground beef (80/20)
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water
For the dogs
- 8 beef hot dogs
- 8 hot dog buns
- 1 tbsp unsalted butter
For serving
- 1 ½ cups shredded cheddar cheese
- ¼ cup yellow mustard (optional)
- ¼ cup diced white onion (optional)
- ¼ cup pickled jalapeño slices (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat is browned throughout, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
- 2
Add the diced onion to the skillet with the beef and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
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