Grilled Cheese Chili Dog
Grilled Cheese Chili Dog
Ingredients
For the Chili
- 1/2 small onion, diced
- 1 jalapeño, finely diced (tamed recommended)
- 2 cloves garlic, minced
- 1 pound ground beef, 85/15 or 90/10
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon kosher salt, more as needed
- 1/2 teaspoon Mexican oregano
- 1 tablespoon ground cayenne, optional
- 1/4 cup crushed crackers, recommended
- water, as needed
For the Grilled Cheese and Hot Dogs
- 4 hot dog buns, (mini French loaves recommended)
- 1 cup shredded Gouda cheese, divided
- 1 cup shredded cheddar cheese, divided
- 4 hot dogs
- butter, as needed
For Topping
- 1 fresh jalapeños, sliced
- 2 tablespoons chives, chopped
Instructions
- 1
In a large pan or Dutch oven, cook the diced onion, finely diced jalapeño, and minced garlic over medium heat until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the ground beef to the pan with the cooked aromatics. Break up the beef with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Pour in the beef broth. Bring to a simmer, then cover the pan and let it simmer for 1 hour, stirring occasionally.
⏱️ 60 min
- 4
After 1 hour, stir in the Worcestershire sauce, yellow mustard, chili powder, paprika, black pepper, ground cumin, kosher salt, Mexican oregano, and ground cayenne (if using). Add the bay leaf.
⏱️ 3 min
- 5
If using, stir in the crushed crackers and add water as needed to reach desired chili consistency. Continue to simmer, uncovered, for an additional 30 minutes, allowing the flavors to meld and the chili to thicken.
⏱️ 30 min
- 6
While the chili simmers, prepare the grilled cheese buns. Slice hot dog buns (or mini French loaves) open. Spread butter generously on the inside surfaces of the buns.
⏱️ 5 min
- 7
Heat a griddle or large skillet over medium heat and melt a pat of butter. Place the buttered buns, cut-side down, on the griddle and toast until golden brown, about 2-3 minutes.
⏱️ 3 min
- 8
Flip the buns to reveal the toasted interior. Top each bun generously with a mix of shredded Gouda and cheddar cheese. Cover the griddle with a lid (or tent with foil) to help melt the cheese, about 2-3 minutes.
⏱️ 3 min
- 9
Prepare the hot dogs. If desired, use a hot dog crosshatching tool to create a pattern on the surface of each hot dog.
⏱️ 2 min
- 10
Grill the hot dogs over medium-high heat until cooked through and the crosshatch pattern has expanded and browned, about 5-7 minutes, turning occasionally.
⏱️ 7 min
- 11
To assemble, place a grilled cheese bun on a plate. Nestle a grilled hot dog inside. Spoon a generous amount of chili over the hot dog.
⏱️ 3 min
- 12
Top with fresh sliced jalapeños, chopped chives, and a sprinkle of additional shredded Gouda and cheddar cheese. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Cheese Chili Dog
For the Chili
- 1/2 small onion, diced
- 1 jalapeño, finely diced (tamed recommended)
- 2 cloves garlic, minced
- 1 pound ground beef, 85/15 or 90/10
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon kosher salt, more as needed
- 1/2 teaspoon Mexican oregano
- 1 tablespoon ground cayenne, optional
- 1/4 cup crushed crackers, recommended
- water, as needed
For the Grilled Cheese and Hot Dogs
- 4 hot dog buns, (mini French loaves recommended)
- 1 cup shredded Gouda cheese, divided
- 1 cup shredded cheddar cheese, divided
- 4 hot dogs
- butter, as needed
For Topping
- 1 fresh jalapeños, sliced
- 2 tablespoons chives, chopped
Instructions
- 1
In a large pan or Dutch oven, cook the diced onion, finely diced jalapeño, and minced garlic over medium heat until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the ground beef to the pan with the cooked aromatics. Break up the beef with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Pour in the beef broth. Bring to a simmer, then cover the pan and let it simmer for 1 hour, stirring occasionally.
⏱️ 60 min - 4
After 1 hour, stir in the Worcestershire sauce, yellow mustard, chili powder, paprika, black pepper, ground cumin, kosher salt, Mexican oregano, and ground cayenne (if using). Add the bay leaf.
⏱️ 3 min - 5
If using, stir in the crushed crackers and add water as needed to reach desired chili consistency. Continue to simmer, uncovered, for an additional 30 minutes, allowing the flavors to meld and the chili to thicken.
⏱️ 30 min - 6
While the chili simmers, prepare the grilled cheese buns. Slice hot dog buns (or mini French loaves) open. Spread butter generously on the inside surfaces of the buns.
⏱️ 5 min - 7
Heat a griddle or large skillet over medium heat and melt a pat of butter. Place the buttered buns, cut-side down, on the griddle and toast until golden brown, about 2-3 minutes.
⏱️ 3 min - 8
Flip the buns to reveal the toasted interior. Top each bun generously with a mix of shredded Gouda and cheddar cheese. Cover the griddle with a lid (or tent with foil) to help melt the cheese, about 2-3 minutes.
⏱️ 3 min - 9
Prepare the hot dogs. If desired, use a hot dog crosshatching tool to create a pattern on the surface of each hot dog.
⏱️ 2 min - 10
Grill the hot dogs over medium-high heat until cooked through and the crosshatch pattern has expanded and browned, about 5-7 minutes, turning occasionally.
⏱️ 7 min - 11
To assemble, place a grilled cheese bun on a plate. Nestle a grilled hot dog inside. Spoon a generous amount of chili over the hot dog.
⏱️ 3 min - 12
Top with fresh sliced jalapeños, chopped chives, and a sprinkle of additional shredded Gouda and cheddar cheese. Serve immediately.
⏱️ 2 min