Baked Chili Dogs

If your house is run by a tiny army that you yourself made, I'm guessing you can relate to food redundancy. That is, having to eat the same rotation of stuff often if you want them to eat at all.

As with most families, I'll bet that includes hot dogs. We eat them probably twice a month, which sometimes can still feel like too often. I've never remembered liking hot dogs—unless its smothered in something to completely hide their bologna log taste. 

In my case that generally means a can of Hormel chili, shredded melty cheese, and onions. 

While the toddler still will only eat them sliced up dipped in ketchup, the 8 year old has just started coming around to food with flavors and adds chili to hers as well.

This came across my feed in one of those viral videos I think, and it stuck with me, so we finally tried it. I didn't use any kind of recipe, just winged it.

BAKED CHILI DOGS
makes 8

Ingredients

8 pack of hot dogs (not bun length)

8 hot dog buns

1 can of Hormel chili

8 slices of cheese, your choice

¼ cup butter

2 cloves minced garlic or teaspoon garlic powder

1 tablespoon parsley

Any of these, to taste--optional:

dried onion

cumin

chili powder

paprika

garlic powder

Preheat oven to 350.

Fit your hot dog buns into a pan. If using all 8, a 13x9 rectangle will work. I only did 5 as the toddler won't eat them.

Turn the buns on their sides, so the precut opening is not on top. Using a sharp knife, carefully cut a small rectangle about half way through to insert hotdog snuggly into, do not pull out. Push down the cut bread to create a boat.

Melt your butter and add the garlic and parsley to it. Brush generously all over buns and put in the oven for 5 minutes. This is so the buns don't sog when chili is added.

While the buns are baking, heat the can of chili on the stove. If you wish, add desired amounts of “to taste” ingredients. I love jazzing up the plain can of chili.

When both chili and buns are done, add a spoonful or two of the chili into the pushed in part of the buns.

Lay a slice of cheese down in the hole so it is draped over both halves.

Lay a hot dog on top of the cheese, push down in the slot. We accidentally bought bun length hot dogs so had to trim them shorter to fit. Which actually worked out well as we used the cut ends for the toddlers plate!

Now top each hot dog with desired amount of remaining chili, and a little more cheese.

Pop it back in the 350 oven for 10-12 minutes until nice and golden and the cheese is melted.

These were a huge hit!