“A classic comfort food loaded with bold chili flavors, melty cheese, and all the toppings you love!”
These homemade chili cheese coneys are the ultimate treat for hot dog lovers. Juicy hot dogs are topped with a rich, flavorful chili, tangy mustard, chopped onions, and shredded cheddar cheese, then baked to perfection.
Ingredients
For the Chili:
2 lbs ground chuck (80/20)
⅓ lb ground chorizo
1 (6 oz) can tomato paste
4 cups water
1 (8 oz) can tomato sauce
1 large onion, minced (about 3 cups)
6 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 ounce unsweetened chocolate (optional, for added depth)
Other Ingredients:
Footlong or regular hot dogs
Hot dog buns
Yellow mustard
Chopped white onions
Shredded cheddar cheese (freshly grated from the block for best melting)
Instructions
Step 1: Prepare the Chili
Cook the Meat:
In a large skillet over medium-high heat, brown the ground chuck and ground chorizo, breaking it into small pieces.
Once fully cooked, transfer the meat to a bowl and keep warm.
Cook the Aromatics:
In the same skillet, add the minced onion and garlic. Cook over medium heat for 3–5 minutes, until soft and fragrant.
Build the Chili Base:
Slow Cooker Chicken Carbonara
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This recipe is even better than the restaurant version, my hubby loves it
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