5.0 from 3 votes
													
												Savory Cheese Dog Chili (Perfect For Game Day!)
Looking for a crowd pleaser for the Big Game? Look no further. This fabulous twist on a traditional family chili recipe can serve as an appetizer or main dish. Made just like a classic chili with ground beef, beans and a homemade blend of chili seasonings. This chili is loaded with mini hotdogs “little smokies” and cheese for a touchdown of a meal! And the best part? It’s all made in one pan and ready to go in 30 minutes.
Prep Time
														5 mins
													Cook Time
														5 mins
													Total Time
														30 mins
													
													Servings:  6 
												
																																				
																								
																								
													Course:  
																											Main Course , 																											Appetizer , 																											Soup 																									
																								
																								
																								
													Cuisine:  
																											American 																									
																							Ingredients
- 1 tablespoon olive oil
 - 1 cup carrots peeled and diced, about 3 whole carrots
 - 1 cup celery chopped, about 3 celery stalks
 - 1 medium onion chopped
 - 1 pound ground beef
 - ½ pound uncured mini hotdogs
 - 1 cup cherry tomatoes
 - 1 tablespoon chili powder
 - 1 tablespoon ground cumin
 - 1 teaspoon smoked paprika
 - 1 teaspoon roasted garlic powder
 - salt and pepper to taste
 - 1 tablespoon honey
 - 1 cup beef broth or 1 cup water
 - 1 can Chili Magic, Chili Starter
 - 2 cups pasta sauce
 - 2 cups shredded cheddar cheese
 
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, celery and carrots. Cook about 2-3 minutes, until onion is translucent.
 - Add the ground beef to the pot. Break apart with a wooden spoon. Cook 5-6 minutes, until the beef is browned.
 - Add the mini hotdogs to the pot. Cook for an additional 5-6 minutes, stirring occasionally
 - Add in cherry tomatoes, give a good mix; add in the spices and honey. Stir well until all ingredients are coated.
 - Pour in 1 cup beef broth or water and then the undrained Chili Magic and pasta sauce. Stir well.
 - Bring liquid to a low boil; then reduce heat to gently simmer the chili, uncovered, for 20 minutes, stirring occassionally.
 - Remove the pot from the heat and stir in the cheddar cheese. Mix well.
 - Let chili rest 5-10 minutes before serving. Top with additional cheddar cheese and cilantro if desired.
 
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