Loaded Chili Dogs (20 Minutes)

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When you need a super quick and satisfying meal, look no further than the classic American chili dog! Chili dogs are a perfect combination of juicy hot dogs smothered in a rich and hearty chili, and topped with shredded cheese and diced onions. They’re also totally customizable based on your preferences or with whatever toppings you have on hand!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 chili dogs 1x

Ingredients

Units Scale
  • 4 hot dogs
  • 4 hot dog buns
  • 1 can of chili
  • 1/4 cup of shredded cheddar cheese
  • 1/4 cup of diced onions
  • Other toppings as desired

Instructions

  1. Heat up the chili in a small pot on medium heat, stirring occasionally. (5 minutes)
  2. Cook the hot dogs according to package instructions, either on a grill or on a stove top. (10 minutes)
  3. Toast the hot dog buns in a toaster or on a pan. (2 minutes)
  4. Place the cooked hot dogs in the buns and top them with the heated chili.
  5. Sprinkle shredded cheese, diced onions, and any other toppings on top of the chili. Serve and enjoy!

Notes

Feel free to experiment with other toppings such as sauerkraut, jalapenos, or bacon bits to give your chili dogs a unique twist. Be sure to use all-beef hot dogs and high-quality buns for the best flavor. Whether you make these just for yourself or for a crowd, they’re sure to be a hit!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 1050mg
  • Fat: 24g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 60mg

Pair this with...

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

Stovetop Mac ‘n Cheese

Begin by boiling your preferred pasta (elbow macaroni is a classic choice) until al dente. While the pasta cooks, in a separate pot, make a simple roux by melting butter and whisking in some flour. Gradually add milk, stirring continuously to avoid lumps, creating a smooth white sauce. As the sauce thickens, reduce the heat and stir in generous handfuls of shredded cheese (think cheddar, Monterey Jack, or even some Gouda) until it's gloriously melty. Drain the pasta and stir it into the cheese sauce, letting each piece get coated in cheesy goodness. Season with a touch of salt, pepper, and maybe a dash of paprika or mustard powder for an extra kick.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

For Tomorrow's Dinner

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Baked Mac and Cheese

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