Bacon-Wrapped Chili Cheese Dogs
Happy Superbowl Sunday! I hope you all have some cold beer standing by along with plenty of party food for your guests. And those of you who are not hosting a football party, be sure to stuff yourselves with as many types of finger food as possible. It’s a big day, guys!
Now for me, I’m not a football fan at all. And when I say that, I really mean it. I didn’t even know the two teams that were playing until I was at the cake store and they had two types of cakes – one that said 49ers and the other that said Ravens. That’s all I know.
But what I do know is that these bacon-wrapped chili cheese dogs should definitely be happening today. And you should eat about 2 of these. No wait. Eat 4.
Just be sure to space them out and you should be fine!
Bacon-Wrapped Chili Cheese Dogs (adapted from A Sweet Chef):
Yields 6 servings
- 1 pound ground beef
- 1 onion, chopped
- 6 ounces tomato paste
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons apple cider vinegar
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ginger
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 6 hot dogs
- 6 slices applewood smoked bacon
- 6 hot dog buns
- 1/2 cup shredded sharp cheddar
Heat ground beef and 2 cups water in a Dutch oven or large pot over medium high heat. Once boiling, add onion and cook until translucent, making sure to crumble the beef as it cooks, about 3-4 minutes. Stir in tomato paste, ketchup, Worcestershire, apple cider vinegar, cumin, paprika, ginger, cayenne pepper, salt and pepper, to taste.
Reduce heat to low; simmer, covered, stirring occasionally until thickened, about 15-20 minutes.
Preheat grill to medium high heat.
Wrap each hot dog in a strip of bacon. Add the hot dogs to the grill and cook until the bacon is brown and crispy, about 4-5 minutes.
To assemble the hot dogs, add hot dogs into each hot dog bun and top with chili and cheese.