This hot dog chili recipe makes a great quick and easy dinner for busy weeknights. The directions here are for making this chili on the stove, but you can also make it in the Crockpot. Just dump everything in, and cook the chili on low for 4-6 hours.
Cornbread and apple pecan coleslaw make great side dishes for this hot dog chili.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings
Ingredients:
- 2 Tbsp. olive oil
- 8 nitrate-free lean beef hot dogs or chicken or turkey hot dogs
- 1 medium onion, diced
- 1 28 oz. can crushed tomatoes
- 2 14 oz. cans mild chili beans (not drained)
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup relish
- 4 oz. chopped green chilies (optional)
- 1 Tbsp. chili powder
- kosher salt and pepper to taste
- chopped onions and shredded cheddar cheese for garnish
Preparation:
- Heat olive oil in a large, heavy saucepan or dutch oven over medium-high heat. Meanwhile, slice hot dogs into 1/2-inch pieces.
- Add hot dogs and onions to the oil. Cook, stirring occasionally, until hot dogs are browned, about 5 minutes.
- Add remaining ingredients. Reduce heat to medium-low. Let chili simmer 5-10 minutes, until flavors meld. Taste and adjust seasonings.
- Serve hot, topped with chopped onions and shredded cheddar cheese.
