Description
Learn how to make delicious Venison Chili Dogs with this easy recipe. Perfect for a cookout or game day, these flavorful hot dogs will be a hit!
Ingredients
- 1 pound (454 g) ground beef (450 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces (411 g)) crushed tomatoes (411 grams)
- 1 can (15 ounces (425 g)) kidney beans, drained and rinsed (425 grams)
- 1 tablespoon (15 ml) chili powder (8 grams)
- 1 teaspoon (5 ml) ground cumin (2 grams)
- 1 teaspoon (5 ml) paprika (2 grams)
- Salt to taste
- Pepper to taste
- 6 hot dog buns
- 6 beef hot dogs
- 1 cup (240 ml) shredded cheddar cheese (113 grams)
- 1 jalapeño, sliced (optional)
- 1/4 cup (60 ml) chopped cilantro (15 grams)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and minced garlic. Sauté until onion is translucent.
- Add ground venison to the skillet. Cook until browned, breaking it apart as it cooks.
- Stir in crushed tomatoes, kidney beans, chili powder, cumin, and paprika.
- Season with salt and pepper to taste.
- Reduce heat and simmer the mixture for 20 minutes, stirring occasionally.
- While the chili simmers, bring a pot of water to a boil.
- Add beef hot dogs to the boiling water. Cook for about 5 minutes, then drain.
- Preheat your oven to 350°F (175°C).
- Place hot dog buns on a baking sheet and warm them in the oven for 5 minutes.
- Place a hot dog in each warm bun.
- Spoon venison chili over the hot dogs.
- Sprinkle shredded cheddar cheese on top of each chili dog.
- Garnish with sliced jalapeños and chopped cilantro, if desired.
- Serve immediately while hot.
Notes
- Consider using ground turkey or chicken as a leaner alternative to ground beef.
- Add bell peppers or corn to the chili for extra flavor and nutrition.
- Experiment with pepper jack or mozzarella cheese for a unique twist on the classic chili dog.
