Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 small onion, finely chopped (approx. 1/2 cup, 75g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
  • 1 pound ground beef (450g)
  • 1 tablespoon chili powder (15ml)
  • 1 teaspoon cumin (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1/2 cup beef broth (120ml)
  • 1 tablespoon tomato paste (15ml)
  • 1 teaspoon brown sugar (5ml)
  • Salt and pepper to taste
  • 12 slider buns (preferably sweet Hawaiian rolls)
  • 12 hot dogs (all-beef recommended, about 1 lb/450g), cut in half crosswise
  • 2 cups shredded cheddar cheese (approx. 200g)
  • Optional toppings: chopped onions, pickled jalapeños, mustard, ketchup, relish

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  4. Add diced tomatoes, kidney beans, beef broth, tomato paste, brown sugar, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, or longer for deeper flavour.
  5. Preheat oven to 350°F (175°C). Slice slider buns in half horizontally.
  6. Place bottom buns on a baking sheet. Top each with a hot dog half, then spoon chili over the hot dogs.
  7. Generously sprinkle shredded cheese over the chili.
  8. Cover with the top buns and bake for 10-15 minutes, or until the cheese is melted and the buns are lightly golden brown.
  9. Add your favourite toppings and serve immediately. These chili cheese dog sliders are a guaranteed hit!