Chili Dogs

Prep Time 20

Cook Time 40

Servings servings

Calories 938kcal

6 oz Ground beef
1/2 tsp Chili powder use more or less depending upon the level of spiciness you desire
1 tsp Ground cumin
1 tsp Paprika
3/4 cup Chicken broth
1 TBSP Tomato paste
Salt to taste
Black pepper to taste
4 All beef hot dogs about 2oz per hotdog
4 Hot dog buns
2 TBSP Red onion minced (optional)

Make the chili: In a saucepan over medium heat, brown the ground beef with the chili powder, cumin, paprika; breaking it up into smaller pieces. Season with salt and pepper. Add the broth and tomato paste. Bring to a simmer on low medium heat for about 15 to 20 minutes until the flavors combine together and the broth thickens. Season with salt and pepper to taste. While the chili is cooking, prep and cook the corn and hot dogs.
Preheat a grill or grill pan on medium heat.
Peel away the husks of the corn and remove the stalk end. Rinse to remove any remaining silk.
Place the corn on the grill, cover with the lid and cook. Turn the corn about every 5 minutes until the corn is tender and has nice grill marks on all sides.
Grill the hot dogs until golden brown and nicely charred on all sides
Once the corn is cooked, spread with butter and season with salt and pepper. Cut in half to portion if desired.
Assemble the chili dogs: Place the hotdogs on the rolls, top with chili and red onion (if using).
Serve chili dogs with corn and soda.