Chili Cheese Dog Casserole
Servings: 6
Calories: 652kcal
Chili Cheese Dog Casserole may sound odd, but wait until you make it. You can do most of it out on your grill, or you can use your stove and oven, too. The chili can be made days in advance.
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Equipment
- Outdoor grill with lid Or use your stove and oven to prepare the dish
- 1 9"x13" casserole dish
Ingredients
For the Chili
- 2 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 lbs ground beef lean beef is good
- 1½ tsps Kosher salt
- 3 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 6 oz. can tomato paste
- 2 14.5 oz cans fire-roasted diced tomatoes
- 1 cup beef stock
- 1 cup water
For the Casserole
- 4 slices Applewood smoked bacon
- 8 hot dogs
- 2½ cups cheddar cheese shredded
- 1 package crescent rolls
- 1 tablespoon parsley fresh, chopped (optional)
Instructions
Make the Chili (Can be done in advance)
- Heat the oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds, stirring often.
- Add the ground beef and cook until no longer pink, stirring occasionally. Drain excess grease.
- Stir in the salt, chili powder, cumin, and paprika. Cook, stirring often, for 2 minutes.
- Stir in the tomato paste until fully incorporated.
- Add the fire-roasted tomatoes, beef stock and water and bring to a boil. Reduce heat and simmer for 20 minutes. Taste and add more salt, if desired. Set aside.
Prepare the Casserole
- Heat your grill with 2-zones, one side with direct heat and the other side with no heat.
- Place the bacon strips on a heat-proof pan (such as a cast-iron skillet or a fajita pan) and place the pan on the indirect heat side of the grill. Close the lid and let the bacon cook for about 5 to 8 minutes. Flip the bacon and continue cooking until crispy. Remove from the grill and drain the bacon on paper towels. Set aside.
- Place the hot dog franks on the direct heat side of the grill and cook to your liking. Remove from the grill and let them cool off somewhat.
- Roll out the crescent roll dough and separate the triangles from each other.
- Place about 1 tablespoon of the cheese on the widest part of each dough triangle. Place a hot dog at the large end of the dough triangle and roll the dog, as if you are making pigs in a blanket. Do this with all hot dogs.
- Ladle chili into the bottom of a 9"x13" baking dish. You'll want about ½-inch of chili in the dish. Save any leftover chili for eating later. Add the rest of the cheese down the middle of the dish, lengthwise, over the chili. Nestle each rolled hot dog into the cheese and chili.
- Place the dish on the indirect heat side of the grill and close the door. Cook until the rolls are lightly browned and completely cooked. Check the sides of the dough, especially if the dogs are snug against each other. If the dough on top is getting brown, but the sides need to cook longer, cover with foil and cook for another 10 minutes. The total baking time should be in the range of 15 to 20 minutes.
- Meanwhile, use a large knife (or your fingers) to crumble the bacon. Sprinkle the bacon and parsley over the top of the casserole and serve at once.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The chili and bacon can be made up to 3 to 5 days in advance. Keep the chili in the fridge. It can be frozen for up to 2 months.
Rather than the grill, you can cook the bacon on the stove or in your oven. The hot dogs can be boiled. And the entire casserole can be baked in a 375°F oven for 15 to 20 minutes, or until the dough is fully cooked and lightly browned on top.
Nutrition
Calories: 652kcal | Carbohydrates: 34g | Protein: 49g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 191mg | Sodium: 765mg | Potassium: 808mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2311IU | Vitamin C: 4mg | Calcium: 415mg | Iron: 7mg