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"Who doesn't love a pup covered in chili? This chili is so fast and easy that you can whip it up for lunch or dinner any time!" —food blogger, cookbook author & mom Danielle Kartes of RusticJoyfulFood.com
Pro Tip: Use any ground meat, or skip the meat and add another can of kidney beans.
For another kid-friendly recipe, check out Danielle's Chicken Tortilla Roll-Ups.
Adapted from My Very First Cookbook by Danielle Kartes. Copyright © 2020 by Danielle Kartes. Used with permission by Sourcebooks. All rights reserved.
- 4 hot dogs
- 4 hot dog buns
- 1 medium yellow onion, chopped
- 1 pound ground beef (85/15)
- 1 bell pepper, chopped
- ½ teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- One 15-ounce can tomato sauce
- 1 cup chicken or beef stock
- One 15-ounce can red kidney beans, drained
- 2 cups shredded cheddar cheese
- ½ cup finely diced onions
- 1 cup chopped baby dill cucumbers
- 1 cup chopped tomato
ADULT STEP: Set a nice big pot on the stove top and frying pan right beside it. Turn heat to medium and medium-high.
GET THE KIDS INVOLVED: Add the chopped onions, ground beef, and bell peppers to the big pot. Cook until the meat is browned and fully cooked, 7 to 10 minutes. Add the seasonings, tomato sauce, stock and beans and stir gently with a wooden spoon. Simmer on low heat for about 30 minutes. That’s it! All this simmering helps the chili to taste amazing!
ADULT STEP: Halve the hot dogs lengthwise, set a frying pan on the stove top over medium-high heat.
GET THE KIDS INVOLVED: Cook the hot dogs in the frying pan, 3 to 4 minutes. Transfer to the hot dog buns, top with chili, and add toppings.