Chili Cheese Dog Fries Diner (Printable Version)
Juicy hot dogs with rich chili, gooey cheese, jalapeños, and golden fries, styled like a 60s diner classic.
# What You'll Need:
→ Chili
01 -
200 g ground beef
02 -
0.5 onion, finely chopped
03 -
1 garlic clove, minced
04 -
0.5 teaspoon chili powder
05 -
0.25 teaspoon ground cumin
06 -
0.25 teaspoon smoked paprika
07 -
120 ml tomato sauce
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Hot Dogs
10 -
2 all-beef hot dogs
11 -
2 hot dog buns
12 -
120 ml nacho cheese sauce
13 -
2 tablespoons pickled jalapeño slices
14 -
2 tablespoons sour cream
15 -
Fresh chopped parsley or chives, for garnish (optional)
→ Fries
16 -
2 large russet potatoes
17 -
Vegetable oil, for frying
18 -
Salt, to taste
# Steps To Follow:
01 -
In a skillet over medium heat, sauté onion and garlic in a small amount of oil until softened. Add ground beef and cook, breaking up meat, until well browned. Incorporate chili powder, cumin, smoked paprika, salt, black pepper, and tomato sauce. Simmer for 10 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
02 -
Peel the potatoes and cut into even strips for fries. Soak cut potatoes in cold water for 20 minutes, then drain well and pat dry with kitchen towels. Heat vegetable oil in a deep pan to 175°C. Fry potatoes in batches until golden and crisp, about 5 to 7 minutes. Transfer to paper towels and season immediately with salt.
03 -
Grill, pan-sear, or boil the hot dogs until thoroughly heated. Lightly toast the buns for enhanced flavor, if desired.
04 -
Place each hot dog inside a bun. Ladle warm chili generously over the hot dogs. Drizzle with nacho cheese sauce. Top with pickled jalapeño slices and a spoonful of sour cream. Garnish with chopped parsley or chives if using.
05 -
Arrange each loaded hot dog and a generous portion of fries in a classic-style basket lined with red-and-white waxed paper. Optionally serve with ketchup or yellow mustard on the side.
# Notes and Tips:
01 -
To achieve extra crispy fries, ensure potatoes are thoroughly dried before frying and do not overcrowd the pan.