First off I have to start out by saying that I usually do not like canned chili. I grew up with my parents always making homemade hot dog chili and I have always done the same….. and hot dog chili is not chili with beans. I had a debate with my hubby over that when I first made him hot dogs. There is a difference between chili that you eat in a bowl and chili that goes over a hot dog. Maybe it’s a southern thing? Now where was I? Oh yes, canned chili. I’m still not a huge fan, but for this it really works well. I wanted something quick I could put together fast and throw in the oven, so I broke down and bought some. You can make the homemade kind, and at some point I am going to try this with the homemade, but…well….for this, what can I say, I’m lazy.
Here’s what you need:
*1 can of chili; I used Hormel without beans
*hot dogs; these do not have to be precooked.
*ketchup, to taste
*mustard, to taste
*shredded cheese; I used a cheddar Colby Jack blend
*sturdy hot dogs buns or hoagie rolls; I find that hoagie rolls work better because they are sturdier. These are the kind I use and not always this brand.
Preheat oven to 350°.
Lay the hot dog buns, cut side up in a baking pan.
*tip* If you have a baking pan or dish that is too large, take some foil, ball it up and place into the empty space. This will keep the hot dogs from tipping over while baking.
Spread desired amount of ketchup and mustard on the inside of each bun.
My, that is a very up close and personal shot there. I guess when I took this shot, I wanted you to see waaaay down in there.
Place a hot dog in each bun.
Spoon some of the chili over each hot dog.
Then add desired amount of cheese on top of the chili.
Cover with foil.
Before covering the baking pan, spray the inside of the foil with no stick spray.
This will help keep the cheese from sticking to the foil while baking.
Bake for 40 minutes. Serve and enjoy!
A Foodie In The South 