8 beef hot dogs
8 hot dog buns
1 cup shredded cheddar cheese
1/2 cup chopped onions (optional)
1/4 cup sliced jalapeños (optional)
Mustard and ketchup, for serving (optional)
Instructions
Prepare the Chili: In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat if necessary. Add chopped onion and garlic, cooking until softened (about 3-4 minutes). Stir in tomato sauce, kidney beans, and beef broth. Add chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Simmer on low heat for 20-30 minutes, stirring occasionally until thickened. Adjust seasoning as needed.
Cook the Hot Dogs: Preheat a grill or griddle to medium heat. Grill hot dogs for 5-7 minutes, turning occasionally, until heated through and slightly charred. Toast the buns on the grill if desired.
Assemble the Coneys: Place each hot dog in a bun, spoon a generous amount of chili over it, and sprinkle with shredded cheddar. Top with optional onions or jalapeños.
Serve: Serve the Chili Cheese Coneys hot with a side of mustard and ketchup if desired. Enjoy with classic sides like fries or coleslaw.
Notes
Make-Ahead Tip: The chili can be prepared in advance and stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat before serving.
Customize Your Toppings: Feel free to add extras like diced tomatoes, pickles, or hot sauce for extra flavor.
Spice Level: Adjust the cayenne for desired heat; add a little more if you prefer extra spice.
Nutrition
Serving Size: 1 Chili Cheese ConeyCalories: 380 kcalSugar: 3gSodium: 850mgFat: 22gSaturated Fat: 9gUnsaturated Fat: 11gTrans Fat: 0.5gCarbohydrates: 29gFiber: 4gProtein: 16gCholesterol: 50mg
