Love chili dogs? I do. Even as a decade-long vegetarian, I craved chili dogs when I was pregnant with the Boy. I really think there needs to be more research done on cravings while pregnant. Or cravings when you’re sitting in the hospital only able to have ice chips. Either way, more research – I will be happy to assist.
So this is, after all, just a really big chili dog for a crowd. Or just for me. This is also a total cheat meal / appetizer. You don’t cook anything really. You heat, shred, cut, top, bake, and garnish, but really cook absolutely nothing.
To me this is wide open for all kinds of adjustments, additions, and alterations. How about some alliteration?
1 loaf French bread
1 1/2 cup extra sharp cheddar, shredded or more as needed
1 can hormel chili, no beans, heated in a small sauce pan
Nathan’s hot dogs
2 Tbs chives, minced
Preheat oven to 375 degrees. Line a baking sheet with foil.
Slice French bread in half lengthwise and scoop out some of the bread to make a trench in each side. Take 1 cup of cheddar and divide between each half of bread. Place the hot dogs end to end and fit into bread. Feed any “extra” hot dog to patiently (Ha!) waiting dog.
Spoon chili over hot dogs and top with remaining cheddar. Place on baking sheet and bake 25 minutes. Let cool slightly and cut into 3 inch segments. Garnish with chives.
Add cole slaw on top (this will lead to a rant I’m not quite ready to dive into …. yet) after all toppings are heated and cheese has melted. Placement, my friends is very important.
Chopped onions / scallions on top. Could also sauté onions until golden.
Well-drained sauerkraut on top of chili, but under cheese.
Steam dogs in beer first (with a sliced onion), dry and continue with recipe.