Chili dogs aren’t just for enjoying at a summer fair—you can make them easily on your griddle! This recipe is not your traditional chili though—it’s a hot dog chili that’s amazingly simple to throw together. Cooking it on your Steam Shell Griddle is just as easy and allows you to make use of your heating zone to keep your chili warm until you’re ready to serve the dish.
Before we give you the recipe, we have just one essential tip: don’t skip over toasting your hot dog buns. Toasting them will not only prevent them from becoming soggy with the chili but it will also add a great crunch!
Ingredients (Serves 8)
For the Chili:
- 1½ lbs. of lean ground beef
- 1 tbsp. of chili powder
- 2 tbsp. of mustard (yellow or spicy brown)
- 1 small red onion, diced
- 1 Jalapeño pepper, diced
- 2 tsp. of dried ground cumin
- 1 tsp. of garlic powder
- 1 c. of Ketchup (or 1 14½ oz. can of diced tomatoes)
- ¼ c. of water
- Season with salt and pepper as preferred
For hot dogs:
- 8 hot dogs, all-beef
- 1 c. of Cheddar cheese, shredded
- 1 large diced yellow onion
- 1 tbsp. of olive oil
- 8 hot dog buns
On medium heat, add a small amount of oil to your griddle.
Next, add on the Jalapeño, cumin, red onion and garlic powder; let it all cook until the onion and Jalapeño are translucent and tender.
Combine the ground beef with the onion and Jalapeño mixture. Using a metal spatula, break up the ground beef into small pieces. Toss in the chili powder, salt, and pepper; cook until the beef is completely brown.
When the beef is cooked, mix in the mustard and Ketchup (or tomatoes).
Allow the chili to thicken on your griddle top. You may need to add 2 tbsp. of water if the chili gets too thick; however, if you opted to use the diced tomatoes instead of Ketchup, you won’t need to do this because of the liquid already in the can of tomatoes. When the chili reaches the desired thickness, place it into a metal bowl and keep it warm on top of your griddle.
On two sides of each hot dog, lightly make crisscross slices. Add the tbsp. of olive oil to your Steam Shell Griddle; coat the hot dogs with the oil by rolling them around in it. Grill them until each dog’s outside is crispy.
Smear each hot dog bun with butter; warm them on your griddle until each one is a golden brown.
Create your chili dogs by placing a hot dog in a bun and topping it with chili, diced yellow onions, and shredded cheddar cheese.
French fries would be a terrific side dish to this savory recipe. The best part is if you have a large family or are entertaining, this recipe can be expanded easily. Move over Taco Tuesday, here’s Chili Dog Friday!