CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese
- Preheat oven to 450°.
- Spray a 9 x 13” baking dish with cooking spray and set aside.
- In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
- In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
- Stir until evenly combined.
- Pour this mixture into the prepared baking dish.
- Evenly arrange French fries in a single layer on top of the hot dog mixture.
- Bake for 30 minutes.
- Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.
Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar
- Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
- Drain off any excess grease.
- Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.
1 LARGE can chili beans (optional)
- Stir in beans if using and and simmer 15 minutes more.
2 tablespoons corn flour
1/4 cup water
- Whisk corn flour and water together.
- Stir corn flour mixture into chile.
- Simmer 20-30 minutes more.
- Serve HOT with topping of choice.