Instructions:
1. Prepare the Chili:
In a large skillet or saucepan, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the pan. Cook until the onion is soft and translucent, about 3-4 minutes.
Stir in the tomato sauce, kidney beans, and beef broth.
Add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and pepper. Stir to combine.
Simmer the chili over low heat for 20-30 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning to taste.
2. Cook the Hot Dogs:
Preheat your grill or stovetop griddle over medium heat.
Cook the hot dogs according to your preference: grill them for about 5-7 minutes, turning occasionally, or cook them in a skillet over medium heat until heated through and slightly browned.
Warm the hot dog buns on the grill or in the oven if desired.
3. Assemble the Chili Cheese Coneys:
Place each cooked hot dog in a bun.
Spoon a generous amount of chili over each hot dog.
Sprinkle shredded cheddar cheese on top of the chili.
Optionally, add chopped onions and sliced jalapeños for extra flavor and heat.|
4. Serve:
Serve the Chili Cheese Coneys immediately, garnished with mustard and ketchup if desired.
Enjoy with your favorite side dishes, such as crispy fries or a fresh salad.
Tips:
Make Ahead: The chili can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat before serving.
Customizing: Feel free to customize the toppings to your liking. Consider adding diced tomatoes, pickled relish, or a drizzle of hot sauce.
Spicy Chili: Adjust the amount of cayenne pepper to control the spiciness of the chili.
Enjoy these hearty and flavorful Chili Cheese Coneys for a delicious and satisfying meal
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