Chili Cheese Dog Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
652 kcal
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Cuisine
American
Chili Cheese Dog Casserole
Description
The recipe begins with a chili prepared by sautéing onions and garlic, browning ground beef, and simmering with chili powder, cumin, smoked paprika, tomato paste, fire-roasted diced tomatoes, beef stock, and water. After simmering for twenty minutes, the chili develops a robust, spiced flavor with tender texture.
Crispy bacon is cooked separately on a grill's indirect heat before layering the casserole components: chili, sliced hot dogs, cooked bacon, shredded cheddar, all enclosed in crescent roll dough. Baking at 375°F melts the cheese and cooks the dough to a golden crust, resulting in a hearty dish with a variety of textures from crisp bacon to tender chili and soft dough.
This casserole serves as a filling meal suitable for casual occasions and can be adapted by preparing chili and bacon ahead of time. The hot dogs can also be boiled as an alternative to grilling the bacon, and the casserole can be baked entirely in the oven for convenience.
Storage tips include refrigerating the chili and bacon for several days or freezing them for up to two months, making it practical for meal prep.
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 cumin ground
- 1 tablespoon smoked paprika
- 1 oz. can tomato paste
- 2 .5 oz cans diced tomatoes fire-roasted
- 1 cup beef stock
- 1 cup water
For the Casserole
- 4 lices Bacon applewood smoked
- 8 hotdog
- 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.
Notes
- Watch the accompanying video to better understand preparation techniques.
- Chili and bacon can be prepped and stored in the refrigerator for up to 3–5 days or frozen for up to 2 months.
- Bacon can be cooked on the stove or in an oven if a grill is unavailable.
- Hot dogs may be boiled instead of grilled or cooked on the stove.
- Bake the assembled casserole in a 375°F oven for 15–20 minutes until the dough is cooked and lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 34g | 11% |
| Protein | 49g | 98% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 191mg | 64% |
| Sodium | 765mg | 32% |
| Potassium | 808mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2311IU | 46% |
| Vitamin C | 4mg | 4% |
| Calcium | 415mg | 42% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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