Texas Chili Dog Recipe
- 8 Ball Park® Brand Franks
- 8 Ball Park® Hot Dog Buns
- Yellow mustard
- 1 cup chopped yellow onion
- 2 cups grated Cheddar cheese
- 1 jalapeno pepper, seeded and thinly sliced
- Chili:
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1/2 sweet yellow onion, chopped
- 1/2 red bell pepper, chopped
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons garlic granules
- 2 teaspoons paprika
- salt and pepper to taste
- To make chili, brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat.
- Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well.
- Allow mixture to bubble for about 10 minutes, then reduce heat to simmer and cook at least 30 minutes.
- To make hot dogs, cook on your grill or on a grill pan until just seared on the outside.
- Meanwhile, toast buns in a 400-degree oven for about 10 minutes, taking care not to brown.
- Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion and, if you're brave, jalapenos.
- If you'd like the cheese all melty, place chili dogs on a foil-lined cookie sheet and run under a hot broiler for 2 to 3 minutes or until cheese bubbles.
