Description

Ever wanted a hot dog that’s loaded with flavor and feels like a party in every bite? Bandito Chili Dogs are here to steal the show! These slow-cooker hot dogs are smothered in a cheesy, spicy chili sauce, topped with crunchy corn chips, onions, and cheddar cheese.

Ingredients

To make Bandito Chili Dogs, you’ll need ingredients that create a bold, cheesy, and slightly spicy flavor profile. Here’s what you need and why each one matters:

Hot Dogs (1 pound package, about 10): The star of the dish, providing a juicy, savory base. Use standard beef or pork hot dogs for classic flavor.
Chili Sauce (½ can, 15 oz, chili without beans): Adds a hearty, meaty sauce with smoky and savory notes, perfect for coating the hot dogs.
Condensed Cheddar Cheese Soup (10¾ oz can, undiluted): Creates a creamy, cheesy sauce that binds the chili and adds richness.
Chopped Green Chiles (4 oz can): Brings a mild, tangy heat that gives the dish its Southwestern flair.
Hot Dog Buns (10, split): Soft buns hold the hot dogs and toppings securely.
Onion (1 medium, chopped): Adds a fresh, sharp crunch to contrast the creamy sauce.
Corn Chips (1 to 2 cups, coarsely crushed): Provide a salty, crispy texture, like Fritos or tortilla chips.
Shredded Cheddar Cheese (1 cup): Melts slightly over the warm chili, adding extra cheesy goodness.

Substitutions and Variations

Hot Dogs: Swap with turkey or chicken hot dogs for a lighter option, or use vegan hot dogs for a plant-based version.
Chili: Use chili with beans for a heartier texture, or homemade chili for a custom flavor.
Cheese Soup: Replace with 1 cup prepared cheese sauce or ½ cup melted Velveeta mixed with ¼ cup milk.
Green Chiles: Substitute with diced jalapeños for more heat or mild bell peppers for less spice.
Buns: Use slider buns, pretzel buns, or gluten-free buns for dietary needs.
Toppings: Add sour cream, pickled jalapeños, or avocado slices for extra flavor.

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Instructions

Making Bandito Chili Dogs is a snap with a slow cooker, delivering a flavorful, hot meal in about 4–5 hours. Follow these steps for a dish that’s sure to impress. I’ve included tips to ensure success, even for beginners.

Prepare the Slow Cooker:
- Place 1 pound (about 10) hot dogs in a 3-quart slow cooker, arranging them in a single layer if possible.
- Tip: No need to cut or pierce the hot dogs; keeping them whole retains their shape and juiciness.
Mix the Chili Mixture:
- In a large bowl, combine ½ can (15 oz) chili sauce without beans, 10¾ oz can condensed cheddar cheese soup (undiluted), and 4 oz can chopped green chiles.
- Stir until smooth and well blended.
- Tip: Mix thoroughly to ensure the cheese soup is fully incorporated for a creamy sauce.
Add the Sauce:
- Pour the chili mixture over the hot dogs in the slow cooker, ensuring they are fully covered.
- Tip: Use a spatula to spread the sauce evenly, coating all hot dogs.
Cook the Hot Dogs:
- Cover and cook on low for 4–5 hours, until the hot dogs are heated through and the sauce is hot and bubbly.
- Tip: Check at 4 hours to avoid overcooking; the hot dogs should be plump and warm, with an internal temperature of at least 165°F.
Assemble the Chili Dogs:
- Place each hot dog in a split hot dog bun.
- Using a spoon, top each hot dog with a generous portion of the chili mixture.
- Sprinkle with chopped onion (from 1 medium onion), 1 to 2 cups crushed corn chips, and 1 cup shredded cheddar cheese.
- Tip: Serve immediately to keep the buns soft and the toppings fresh. Use a slotted spoon for the chili mixture to control sauce amount.