Pioneer Woman Chipotle Chili Cheese Dogs

Pioneer Woman chipotle chili cheese dogs take 35 minutes and smoky ground beef chili, chipotle in adobo and melted cheddar to make a loaded, saucy hot dog dinner. This easy one-skillet chili dog recipe fits game day tailgates, Fourth of July cookouts and Father's Day dinners.

Simmer the chili until it thickens but still looks a little saucy, because that is what lets it cling to the hot dog. Cook it too thin and the chili slides right off into the bun.

A splash of dark lager and a spoonful of adobo sauce give this chili a smoky depth that canned chili can't touch. Broiling the cheese right on the loaded dogs melts it into every crevice, so each bite is hot and gooey.

Pioneer Woman Chipotle Chili Cheese Dogs

0.0 from 0 votes

Course: DinnerCuisine: American, Tex-MexDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

623

kcal

Smoky beef chili with a little heat spoons over browned hot dogs in toasted potato buns. A quick broil melts the cheddar into a bubbly blanket, and fresh chopped onion adds crunch on top.

Ingredients

• 1 tbsp. olive oil
  

• 1 lb. ground beef
  

• 1 small yellow onion, finely chopped
  

• 1 tbsp. chili powder
  

• 1 tsp. ground cumin
  

• 2 garlic cloves, finely chopped
  

• 1 canned chipotle chile pepper, chopped, plus 2 Tbsp. adobo sauce
  

• 1/2 tsp. kosher salt, plus more to taste
  

• 1/2 c. dark lager
  

• 1 (8-ounce) can tomato sauce
  

• 1/2 c. beef broth
  

• 1 tbsp. packed dark brown sugar
  

• Olive oil, for the skillet
  

• 8 all-beef hot dogs
  

• 8 potato hot dog buns
  

• 2 c. grated cheddar cheese
  

• Finely chopped white onion, for topping
  

Directions

• Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium heat, then add 1 pound ground beef. Cook it for 4 to 5 minutes, breaking it up with a wooden spoon, until browned.
• Soften the onion: Stir in 1 small finely chopped yellow onion and cook for 3 to 4 minutes. Once it begins to soften, the pan is ready for the spices.
• Add the seasonings: Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 2 chopped garlic cloves, 1 chopped chipotle chile, 2 tablespoons adobo sauce and 1/2 teaspoon kosher salt. Stir everything together so the meat is evenly coated.
• Reduce the lager: Pour in 1/2 cup dark lager and simmer for 1 to 2 minutes. It should reduce by about half, which concentrates the flavor.
• Simmer the chili: Stir in one 8-ounce can tomato sauce, 1/2 cup beef broth and 1 tablespoon dark brown sugar. Simmer for 8 to 10 minutes until thickened but still slightly saucy, then season with salt to taste and keep it warm.
• Cook the hot dogs: Preheat the broiler, then brush a large cast-iron skillet with olive oil and heat it over medium-high heat. Add 8 all-beef hot dogs and cook for 4 to 5 minutes, turning occasionally, until browned and heated through.
• Toast the buns: Set 8 potato hot dog buns on a baking sheet and broil for about 1 minute. They should be lightly toasted but not dry.
• Load and broil: Tuck the hot dogs into the buns and spoon the chili over the top, then sprinkle with 2 cups grated cheddar. Broil for about 1 minute until the cheese melts, and finish with finely chopped white onion.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different beer or skip it?

Any dark lager works, and a brown ale would be fine too. If you'd rather skip the beer, use extra beef broth, though you'll lose a little of the deep, slightly malty flavor.

How do I make the chili less spicy?

Use only half the chopped chipotle and keep the adobo sauce, since most of the heat sits in the pepper itself. You still get that smoky flavor with a gentler kick.

How should I store leftover chili dogs?

Keep the leftover chili in an airtight container in the fridge and reheat it on the stovetop. The assembled dogs don't hold up well, because the buns turn soggy, so build them fresh.

Can I cook the hot dogs on the grill instead?

Yes, grilling works well and adds a little char. Cook them over medium-high heat, turning often, until they're browned and heated through, then load them into broiled buns as written.

What is the most common mistake with chili cheese dogs?

Making the chili too thin is the usual problem, since it soaks the bun and slides off. Keep simmering until it's thick but still a little saucy, and toast the buns to hold up the toppings.