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Big, Bold Chili-Cheese Dogs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the chili topping:
  • 1 tablespoon olive or vegetable oil
  • 1 pound ground beef, 80%
  • Salt and pepper
  • 1 small onion, finely chopped
  • 1 jalapeño pepper, seeded and stemmed and finely chopped
  • 2 large cloves garlic, chopped or grated
  • 1 inch peeled ginger root, grated (or ½ teaspoon ground ginger)
  • 1 tablespoon chili powder
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup chicken stock or water
  • ½ cup ketchup, preferred brand Sir Kensington’s
  • 1 tablespoon hot sauce, such as Frank’s RedHot (or to taste)
To serve:
  • 6-8 hot dogs, beef or pork
  • Melted butter, for brushing rolls
  • 6-8 top-split hot dog rolls
  • 1 ½ cups shredded sharp yellow cheddar cheese, 1 sack
  • Finely chopped white onions or relish or chopped pickles
  • Yellow mustard


Heat a pot over medium-high heat, add oil, finely crumble and brown meat. Add salt and pepper, onions, jalapeño peppers, garlic, ginger, chili powder, paprika, cumin, coriander, and paste, stir 2 minutes. Add Worcestershire, stock, ketchup and hot sauce, then reduce heat and simmer 20 minutes.

Simmer dogs in 1-inch water at low rolling boil to heat through.

Heat a griddle or large skillet over medium to medium-high heat.

Rachael Ray