Chili Cheese Hot Dog Casserole (Print-Friendly Version)
Beef-and-bean chili, cooked hot dogs and cheddar bake together in a shallow casserole. The hot dogs lie in the chili rather than standing upright in an unstable arrangement.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 1/2 pounds ground beef
02 - 1 (15 ounce) can kidney beans, rinsed and drained
03 - 1 (8 ounce) can tomato sauce
04 - 2 tablespoons tomato paste
05 - 2 tablespoons chili powder
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste
10 - 12 beef or turkey hot dogs
11 - 3 1/2 cups shredded sharp cheddar cheese
# How to Make It:
01 - Heat oven to 375°F and grease a 9-by-13-inch baking dish. Use ready-to-eat beef or turkey hot dogs, following any label heating directions.
02 - Brown ground beef in a skillet, breaking it into crumbles, and check 160°F. Drain excess fat.
03 - Stir in drained beans, tomato sauce, tomato paste and seasonings. Simmer ten to fifteen minutes, stirring, until thick; add a small splash of water only if needed to prevent scorching.
04 - Spread chili evenly in the dish. Lay the hot dogs horizontally across it, cutting to fit if necessary, and scatter cheddar over them.
05 - Bake about twenty to twenty-five minutes, continuing until the center and hot dogs reach 165°F. Shield the top loosely if it browns too quickly.
06 - Rest five minutes before spooning portions onto plates. Serve with bread or other sides separately if desired.
# Extra Suggestions:
01 - This is a casserole, not twelve assembled sandwiches. Buns are an optional serving accompaniment and are not baked into the dish. The ingredient title has been clarified so the expected result matches the method.
02 - Choose ready-to-eat packaged hot dogs and read their heating directions. Raw sausages are a different product and need their own cooking step. Lay the hot dogs down so they heat in contact with the chili instead of leaving long ends exposed above the cheese.
03 - The mixture should spread with a spoon without a large pool of liquid. Stir while simmering so tomato paste does not stick to the skillet. A small splash of water can prevent scorching, but avoid turning the base into soup. Drain beans and cooked beef before combining.
04 - Use a clean spoon to move leftovers into shallow containers rather than leaving the full hot baking dish on the counter. Keep portions covered once chilled. Reheat thoroughly and add fresh serving sides separately.