Sue’s Chili Cheese Dog Chili

"I absolutely LOVE chili cheese dogs! Salty hot dogs with cheese inside, placed in a steamed hot dog bun and topped with homemade chili, diced onion, shredded cheese and, sometimes, crushed corn chips. So, when I was making chili one day, I thought why not add some sliced hot dogs and garnish with some of the traditional hot dog toppings? I added Merlot for an extra layer of flavor. The result was a loaded hot dog lover's dream! Try serving with a steamed Kaiser roll to get the whole hot dog experience."

Prep Time


Cook Time

45 minutes

Paired With

Main Protein



vegetable oil 2 Tbsp., 16 oz package, sliced, 1 1/2 lbs, 1/2 lb, 1 cup, 1 cup, 2 oz (2 packages), 1/2 tsp, 1 28-oz can, 1 16-oz jar, 1 15.5-oz can, 1 15.5-oz can, 1 15.25-oz can, 2/3 cup, 1/2 cup, garmish
cheese hot dogs
ground chuck
ground pork
green bell pepper, diced
onion, diced
Chili seasoning mix
garlic powder
tomato puree
chunky salsa
kidney beans, undrained
black beans, undrained
sweet corn, drained
beef broth
Black Box merlot
shredded cheddar cheese, crumbled corn chips, diced onion, sour cream, hot sauce


Place a 5 quart Dutch oven over medium high heat.  Add the oil and hot dog slices.  Cook, stirring often, for 10-12 minutes or until slices start to brown.  Transfer to a large bowl; cover with foil to keep warm.  Add the ground meats and cook, stirring often, for 20 minutes or until meat loses its pink color.  Drain, if necessary.  Add the bell pepper and onion and cook for 3-4 minutes.  Add the chili mixes and garlic powder.  Mix well and add the puree and salsa; mix well and cook an additional 4-5 minutes.  Add the kidney beans, black beans and corn.  Mix well to combine and bring to a simmer.  Simmer for 6-8 minutes then add the broth, Merlot and hot dog slices.  Mix well and cook 4-5 minutes more to heat though. 

Serve, garnished with shredded cheese, crumbled corn chips, diced onion, sour cream and hot sauce, if desired.

Serves 6-8.