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Prepare the Quick Chili: In a large skillet, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain any excess fat.

Add the diced yellow onion to the skillet with the beef and cook for 3 to 5 minutes, or until softened. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the tomato paste, undrained diced tomatoes, beef broth, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally, to allow the flavors to meld.

Cook the Hot Dogs: While the chili simmers, heat a separate medium skillet over medium heat. Add the hot dogs and cook for 5 to 7 minutes, turning occasionally, until they are browned and heated through. Set aside.

Prepare the Grilled Cheese Buns: Split each hot dog bun open, but do not separate completely. Generously butter the outside of each bun. Sprinkle 1/4 cup of shredded sharp cheddar cheese inside each bun.

Heat a clean skillet or griddle over medium-low heat. Place the buttered, cheese-filled hot dog buns in the skillet. Cook for 2 to 3 minutes per side, or until golden brown and the cheese is melted and gooey. Remove from the skillet and set aside.

Prepare the Grilled Cheese Triangles: Butter one side of each slice of sandwich bread. Place one slice, butter-side down, in the same skillet used for the buns. Sprinkle with 1/4 cup of shredded sharp cheddar cheese. Top with the second slice of bread, butter-side up.

Cook the sandwich for 2 to 3 minutes per side, until golden brown and the cheese is melted. Remove from the skillet, let cool slightly, then cut the grilled cheese sandwich into 4 small triangles.

Assemble the Chili Dogs: Place a cooked hot dog inside each grilled cheese bun. Spoon a generous amount of the quick chili over the hot dog. Arrange 2 grilled cheese triangles on top of the chili dog as a garnish. Serve immediately.


Prepare the Quick Chili: In a large skillet, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain any excess fat.

Add the diced yellow onion to the skillet with the beef and cook for 3 to 5 minutes, or until softened. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more, stirring constantly, until fragrant.

Stir in the tomato paste, undrained diced tomatoes, beef broth, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, stirring occasionally, to allow the flavors to meld.

Cook the Hot Dogs: While the chili simmers, heat a separate medium skillet over medium heat. Add the hot dogs and cook for 5 to 7 minutes, turning occasionally, until they are browned and heated through. Set aside.

Prepare the Grilled Cheese Buns: Split each hot dog bun open, but do not separate completely. Generously butter the outside of each bun. Sprinkle 1/4 cup of shredded sharp cheddar cheese inside each bun.

Heat a clean skillet or griddle over medium-low heat. Place the buttered, cheese-filled hot dog buns in the skillet. Cook for 2 to 3 minutes per side, or until golden brown and the cheese is melted and gooey. Remove from the skillet and set aside.

Prepare the Grilled Cheese Triangles: Butter one side of each slice of sandwich bread. Place one slice, butter-side down, in the same skillet used for the buns. Sprinkle with 1/4 cup of shredded sharp cheddar cheese. Top with the second slice of bread, butter-side up.

Cook the sandwich for 2 to 3 minutes per side, until golden brown and the cheese is melted. Remove from the skillet, let cool slightly, then cut the grilled cheese sandwich into 4 small triangles.

Assemble the Chili Dogs: Place a cooked hot dog inside each grilled cheese bun. Spoon a generous amount of the quick chili over the hot dog. Arrange 2 grilled cheese triangles on top of the chili dog as a garnish. Serve immediately.
