This is exactly what little hot dogs hope they’ll grow up to be. Smothered in chili. Covered in cheese sauce. Sprinkled with crumbled Nacho tortilla chips and jalapenos. And of course, some nice cool sour cream. These nacho hot dogs are the stuff dreams are made of!
With every bite you get crunch, heat, cool and cheese! Perfect! And of course you can kick your dogs up even more by using a really spicy chili. I use the zesty cheese sauce from La Preferida for this and other dogs that call for cheese. It’s smooth and creamy and has a little bit of a spiciness to it. Also try my other variation on nacho hot dogs. Same concept, different toppings
Nacho Hot Dogs
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- All-beef hot dogs
- Hot dog buns
- Bean chili warmed
- Nacho cheese sauce warmed
- Nacho tortilla chips lightly crushed
- Diced pickled jalapenos I prefer fire-roasted jalapenos
- Sour cream
Cook dogs and toast buns as desired.
Place dogs on buns.
Top with chili and cheese sauce.
Sprinkle with crushed chips and jalapenos.
Add sour cream, a bit more of the crumbled chips, and serve.
This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese.
I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted. Both make this quick fix Tex-Mex corn chip chili fantastic.
For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.
Also try my Tex-Mex bacon cheeseburgers.
Quick Fix Tex-Mex Corn Chip Chili
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
- 1 pound ground beef
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 15 ounce can black beans, undrained
- 1 15 ounce can pinto beans, undrained
- 1 10 ounce can tomatoes with green chilies, undrained
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh cilantro plus more for garnish
- 3 cups Monterey Jack cheese plus more for garnish
- Fritos I used Chili Cheese Fritos
Crumble the beef into a large pot or Dutch oven over medium-high heat and cook until browned.
Add the onion, garlic, chili powder and cumin and cook, stirring, for 5 minutes.
Add the undrained beans, tomatoes and chiles. Stir and bring to a simmer, cooking for 15 minutes.
Season and then stir in the cilantro and cheese. Reduce heat to low and stir until the cheese is melted.
Serve over corn chips topped with more cheese and cilantro.
I love a good beefy chili. Nothing fancy. Great southwestern flavors. Oddly this McIlhenny’s chili is served with rice. I say oddly because that’s not something I would normally do. I was surprised as to how much I liked having rice in my chili.
The chili itself is just as great as you’d want. Tender meat with a broth that you really do want to drink up with a straw. It’s my favorite part of this McIlhenny’s chili.
The original recipe (which I modified only slightly) came from McIlhenny’s, the creators of Tabasco sauce. You know right then and there that it’s going to be fantastic. I have never had the free time when in New Orleans to go over to Avery Island and take a tour of the Tabasco plant. I will next time, though.
Also try my beef and Italian sausage chili. I love Italian sausage in chili.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 -8 servings
- 1/4 cup vegetable oil
- 3 pounds chuck trimmed of fat, cut into 1" cubes
- Kosher salt and freshly ground black pepper
- 1 large white onions chopped
- 3 garlic cloves minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Kosher salt
- 2 teaspoons Tabasco Pepper Sauce
- 4-5 cups beef broth depending on how thick or thin you like your chili
- 4 ounce can chopped green chilies
- 2 cups cooked rice
- Your favorite chili toppings
Working in batches, heat a tablespoon or so of the oil in a large Dutch oven over medium-high heat. Season the meat and brown on all sides. Remove to a plate.
Add the onion to the pot and cook for 5 minutes, stirring often.
Add the garlic. Stir and cook another minute.
Add the chili powder, cumin, salt and hot sauce. Stir and cook for 1 minute.
Add the broth and canned chiles. Bring to a boil.
Add the cooked beef along with any accumulated juices. Reduce heat to a simmer and simmer for 1 1/2 - 2 hours or until the beef is tender.
Serve with cooked rice and desired toppings.