Sometimes you just want a chili cheese dog! While the idea of a chili dog is pretty simple, there are actually quite a few different versions out there. Mostly it comes down to the type of chili and not just the beans vs. no beans debate. I personally prefer a Coney-style chili for my chili cheese dogs. This is much more like a sauce than a traditional chili. Coney-Style Chili Dogs almost always have onions on top and often yellow mustard (our family is not a fan of that though).
These chili dogs are definitely a bit messy to eat – so you might want extra napkins or even a fork and knife. And it’s certainly not a meal you are going to be able to eat daintily. You have to get in a big bite so you can get all the toppings in at once!
For the actual hot dog or sausage, I usually get an all-beef smoked sausage type (think Costco Dog). For cooking them, I typically use our panini press. I never knew people were so particular about how they heat up their hot dogs or even how many different ways to do it. I like the panini press because it heats it through quickly but also keeps the outside crisp so you get that snap when you bite into it.
I like to make some crinkle fries to go with these and add a little of the coney sauce and cheese to them too – it’s so good! My boys can eat two or three of these hot dogs, so I usually make a little extra anyway. Onion rings would also be a great side for this fun dinner idea.
Now Let’s Get Cookin’!
Coney-Style Chili Cheese Dogs
- 12 All-Beef Hot Dogs
- 1 Red Onion diced
- 3 cups Cheddar Cheese shredded
- 1 Fresh Jalapeno sliced
- 12 Hot Dog Buns
For the Coney Sauce
- 2 tbsp Oil
- 1 Medium Yellow Onion grated
- 3 Garlic Cloves minced
- 1 lb Ground Beef
- ½ cup Honey
- ½ cup Ketchup
- 1½ cup Water
- 2 tbsp Chili Powder
- 1 6oz can Tomato Paste
- 1 tbsp Worcestershire Sauce
- In a large saute pan over medium high heat, add oil. Once hot add onions and garlic. Saute for 2-3 minutes then add ground beef. Cook and crumble until no longer pink and beef is in very small pieces (no chunks).
- In a mixing bowl, add remaining sauce ingredients and thoroughly combine with a whisk. Once the beef is cooked through, add mixture. Bring just to a bubble, then reduce heat to medium low and let simmer for 20 minutes, stirring occasionally.
- While the sauce is simmering, heat up your hot dogs using your preferred method.
- Once the sauce is to your desired consistency (it thickens the longer is cooks), build your chili dogs. Place a hot dog in the bun, spoon coney sauce over the top and sprinkle with cheese, red onions and jalapenos.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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