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Meat
Easy
8 Servings
Allergens 
No Allergens specified
40 m
Diets
No Diets specified
If your kids love hot dogs but you wish they were having a more nutritious dinner, this is the ultimate compromise. This kid-friendly chili has protein (and even veggies — shh!), and the grown-ups will love it too.
8 hot dogs, cooked
8 hot dog buns
toppings of your choice, such as pickled jalapeño, avocado, and crispy fried onions
2 tablespoons oil
1 onion, diced
2 teaspoons Manischewitz Kosher Salt, divided
1 bell pepper, diced
1 jalapeño pepper, finely diced (see note)
1 pound (450 grams) ground beef
1 15.5-ounce (440-gram) can red kidney beans, drained
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon Pereg Smoked Paprika
1 teaspoon cumin
1 teaspoon oregano
1 20-ounce (570-gram) can Tuscanini Crushed Tomatoes
Heat the oil in a large, deep frying pan over medium-high heat. Add the onion and one teaspoon salt. Cook, stirring occasionally, for five minutes, until softened.
Add the peppers and cook for another two to three minutes. Add the ground beef and stir to break it up into smaller pieces.
Add the kidney beans, remaining salt, and all spices to the pan. Stir and cook for another two to three minutes, then add crushed tomatoes.
Raise the heat to high and cook until the mixture is bubbling, then reduce heat to a simmer and cook for five to 10 minutes, until the meat is cooked through.
Top each bun with a hot dog and a scoop of chili. Add toppings of your choice.
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