Chili cheese dogs are an American favorite. Â I’ve always been a big fan of drive-in style chili cheese dog. Â Places like A&W and Sonic try to replicate the old drive-in restaurants. Â I am fortunate enough to have a smaller “chain” in my hometown called The Zesto. Â They have the best chili cheese dog in town, hands down. Â If I were to guess at their method I’d say they deep fry their hot dogs. Â They then cover that with chili and cheese.
We also have a local hot dog cart that opened last year that makes an amazing coney style chili dog. Â I plan to try my own version of that in the future as well as continuing to try new things with my chili.
I have never gotten to try a real Coney Island dog on Coney Island, but I have been fortunate enough to be able to try a chili cheese dog at an authentic “Chicago Dog” restaurant in Chicago, Illinois.
They are super easy to pair with any homemade chili including the Vegetarian Chili I recently made.
There are a lot of different ways to prepare a good hot dog for a chili cheese dog.  My goto is to steam the all beef hot dogs with water and beef bouillon cubes.  I love a good grilled hot dog in the summer or grill them indoors with a Ninja Foodi Air Fryer in the winter.
Chili Cheese Dogs
Equipment
- Steamer
- Small cast iron skillet
Ingredients
- 4 all beef hotdogs
- 4 hotdog buns
- 2 beef boullion cubes
- 4 cups chili
- 2 cups muenster cheese shredded
- .5 yellow onion diced
Instructions
- Put beef boullion and 4 cups of water into the steamer and bring to boil
- Heat chili in medium sized cast iron skillet
- Steam hotdogs
- When hotdogs are done, steam buns for 20 seconds
- Remove buns and hotdogs and place hotdogs in warm hotdog buns
- Cover with chili, onions and cheese
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