Tailgate Chili Dog Bar (Printer-friendly)
Juicy beef franks paired with hearty chili and a vibrant array of toppings for game day.
# What You’ll Need:
→ Beef Franks & Buns
01 - 8 beef franks
02 - 8 hot dog buns
→ Chili
03 - 1 lb ground beef
04 - 1 tablespoon olive oil
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 can (15 oz) crushed tomatoes
08 - 1 can (15 oz) kidney beans, drained and rinsed
09 - 2 tablespoons tomato paste
10 - 2 teaspoons chili powder
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Toppings Bar
15 - 1 cup shredded cheddar cheese
16 - 1/2 cup diced red onions
17 - 1/2 cup sliced jalapeños (fresh or pickled)
18 - 1/2 cup chopped scallions
19 - 1/2 cup sour cream
20 - 1/2 cup diced tomatoes
21 - 1/3 cup yellow mustard
22 - 1/3 cup ketchup
23 - 1/4 cup relish
# How to Make It:
01 - In a large pot over medium heat, add olive oil and sauté the onion until soft, about 3 minutes. Add garlic and cook for 1 minute more.
02 - Add ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes. Drain excess fat if needed.
03 - Stir in crushed tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally. Adjust seasoning if necessary.
04 - While the chili simmers, grill or pan-cook the beef franks according to package instructions until heated through and lightly browned.
05 - Warm the hot dog buns briefly on the grill or in the oven.
06 - Arrange bowls of cheddar cheese, red onions, jalapeños, scallions, sour cream, diced tomatoes, mustard, ketchup, and relish for easy self-service.
07 - Place a beef frank in each bun, top generously with chili, and let guests customize their dogs with their favorite toppings.
# Expert Tips:
01 -
- The chili simmers into this rich, hearty sauce that clings perfectly to every bite
- Guests get to be architects of their own perfect chili dog masterpiece
- Almost everything can be prepped ahead so you are actually hanging out instead of stuck in the kitchen
02 -
- The chili thickens as it sits, so if you are reheating it for the party you might want to splash in a tablespoon of water
- Keep the buns from getting soggy by toasting them just before serving and not ladling chili directly onto them too far in advance
- Set out small spoons for each topping because cross contamination gets real fast when everyone is digging in
03 -
- Set the chili pot on a trivet or hot pad so it does not leave a mark on your serving table
- Offer small tasting spoons so people can try the chili before they commit to loading up their dog