Rye Free Chili Cheese Dog

Total time40 min

Prep time10 min

Cook time30 min

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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
Hunt's Tomato Sauce - 8 Oz Hunt's No Salt Added Tomato Sauce - 8 Oz Contadina Tomato Sauce - 8 Oz Goya Tomato Sauce Spanish Style Low Sodium - 8 Oz Muir Glen Vine Sweetened Organic Tomato Sauce, 8 oz
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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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