Chili Dogs

By Marge Perry & David Bonom
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
  • Course: Lunch


  • 85% lean ground bef
  • all-beef hot dogs
  • can petite diced tomatoes
  • chili powder
  • Dried Oregano
  • garlic cloves
  • ground black pepper
  • ground cumin
  • hot dog buns
  • Jalapeño pepper
  • olive oil
  • onion
  • Sea salt
  • shredded extra sharp cheddar cheese
  • sliced fresh jalapeño peppers
  • tomoato paste


  1. Heat the oil in a Dutch oven over medium. Add the onion, garlic and jalapeño pepper
  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.