Introduction: Craving a Fun, Flavor-Packed Hot Dog?
Want a hot dog that’s loaded with bold flavors and perfect for a crowd? Bandito Chili Dogs are the ultimate recipe! This slow-cooker dish tops juicy hot dogs with a zesty chili-cheese sauce, crunchy corn chips, and fresh onions, all nestled in soft buns. Ideal for game days, family dinners, or casual parties, these chili dogs are easy to prep and deliver a Tex-Mex twist everyone will love. Ready to create a delicious, hearty meal with minimal effort? Let’s dive into this tasty recipe!
Overview: Why Bandito Chili Dogs Are Special
Bandito Chili Dogs are a fun, indulgent take on classic hot dogs, elevated by a slow-cooker chili-cheese sauce and vibrant toppings. The Tex-Mex flair makes them stand out. Here’s why they’re so special:
- Time Requirement: About 10 minutes prep, 4-5 hours cooking on Low, for a total of about 4-5 hours (mostly hands-off).
- Difficulty Level: Super easy! Perfect for beginners or anyone wanting a low-effort, high-flavor meal.
- Why It’s Unique: The slow cooker melds chili, cheddar cheese soup, and green chiles into a creamy, spicy sauce that coats the hot dogs perfectly. Toppings like chopped onion, crushed corn chips, and shredded cheddar add crunch and extra cheesiness, turning a simple hot dog into a hearty, Tex-Mex-inspired treat that’s great for any occasion.
This recipe is bold, versatile, and perfect for hot dog lovers or fans of chili-cheese flavors. Let’s get cooking!
Essential Ingredients
This recipe makes 10 chili dogs (serves 8-10) and uses simple ingredients for a flavorful, fun dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chili Dogs:
- 1 package (1 pound) hot dogs (about 10 hot dogs)
- 2 cans (15 ounces each) chili without beans
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (4 ounces) chopped green chiles
- For Assembly and Toppings:
- 10 hot dog buns, split
- 1 medium onion, chopped
- 1 to 2 cups corn chips, coarsely crushed (e.g., Fritos)
- 1 cup shredded cheddar cheese
Why These Ingredients Matter
- Hot Dogs: Juicy, classic base for the dish, easy to cook and universally loved.
- Chili without Beans: Provides a meaty, savory sauce that pairs well with the hot dogs.
- Cheddar Cheese Soup: Adds creamy, cheesy richness to the sauce.
- Green Chiles: Bring a mild, tangy heat with Tex-Mex flair.
- Hot Dog Buns: Soft and sturdy, they hold the hot dogs and toppings.
- Onion: Adds fresh, sharp crunch to balance the richness.
- Corn Chips: Provide a salty, crispy texture for contrast.
- Cheddar Cheese: Melts slightly over the warm chili, adding extra cheesy goodness.
Substitutions and Variations
- Hot Dogs: Swap with turkey dogs, beef franks, or vegan hot dogs (adjust cooking time if needed).
- Chili: Use chili with beans for more texture, or homemade chili for a personal touch.
- Cheddar Cheese Soup: Substitute with 1 cup shredded cheddar plus 1/4 cup cream cheese, thinned with 1/4 cup milk.
- Green Chiles: Replace with 1/4 cup diced jalapeños (spicier) or mild bell peppers (less heat).
- Buns: Use pretzel buns, whole wheat buns, or gluten-free buns.
- Onion: Swap with green onions or pickled red onions for a different flavor.
- Corn Chips: Substitute with crushed tortilla chips or omit for a lighter topping.
- Cheddar Cheese: Try pepper jack, Monterey Jack, or vegan cheese for dairy-free.
- Gluten-Free: Use gluten-free buns, chili, and soup (or homemade cheese sauce); check corn chips for additives.
- Spicy Kick: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the chili mixture.
Step-by-Step Instructions
Making Bandito Chili Dogs is quick and easy, with the slow cooker doing most of the work. Follow these steps for a perfect meal every time!
Step 1: Prep Your Ingredients
- Open 1 package (1 pound) hot dogs (about 10 hot dogs).
- Open 2 cans (15 ounces each) chili without beans, 1 can (10-3/4 ounces) condensed cheddar cheese soup, and 1 can (4 ounces) chopped green chiles.
- Chop 1 medium onion.
- Measure 1 to 2 cups corn chips and coarsely crush them (place in a zip-top bag and crush with your hands or a rolling pin).
- Shred 1 cup cheddar cheese (if not pre-shredded).
- Split 10 hot dog buns (or have them ready for serving).
Tip: Prep toppings while the slow cooker heats to save time.
Step 2: Assemble in Slow Cooker
- Add Hot Dogs: Place hot dogs in a 3-quart slow cooker, arranging them in a single layer if possible.
- Mix Sauce: In a large bowl, combine chili, cheddar cheese soup, and green chiles. Stir until well blended.
- Pour Over Hot Dogs: Pour the chili mixture over the hot dogs, ensuring they are fully covered.
Tip: Stir the sauce gently to avoid breaking the hot dogs; the mixture will look thick but will soften during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 4-5 hours, until the hot dogs are heated through and the chili mixture is hot and bubbly.
Tip: Check at 4 hours; some slow cookers may cook faster. Stir gently halfway through to ensure even heating.
Step 4: Assemble and Serve
- Prepare Buns: If desired, toast hot dog buns lightly in a 350°F oven for 5 minutes or on a skillet for 1-2 minutes.
- Add Hot Dogs: Place one hot dog in each split bun.
- Top with Chili: Using a slotted spoon, spoon the chili mixture over each hot dog, leaving excess liquid behind.
- Add Toppings: Sprinkle with chopped onion, crushed corn chips, and shredded cheddar cheese.
- Serve: Serve hot, with extra napkins for the loaded toppings.
Tip: Offer extra chili sauce and toppings on the side for customization.
Assembly: Building the Perfect Bandito Chili Dogs
Assembling Bandito Chili Dogs is all about piling on bold flavors and textures for a fun, hearty meal. Here’s how to put it together:
- Place Hot Dogs: Arrange hot dogs in the slow cooker for even cooking.
- Mix Chili Sauce: Combine chili, cheese soup, and green chiles for a creamy, spicy topping.
- Slow Cook: Let the hot dogs simmer in the sauce for rich flavor.
- Fill Buns: Nestle hot dogs in buns and spoon on the chili mixture.
- Top and Serve: Add onion, corn chips, and cheese for crunch and cheesiness.
Presentation Tips:
- Serve on a platter with pickles, fries, or coleslaw for a classic hot dog vibe.
- Garnish with chopped cilantro, a drizzle of hot sauce, or extra green chiles for color.
- Pair with a cold soda, iced tea, or a Mexican beer for a complete meal.
- Use colorful or white plates to highlight the chili dogs’ vibrant, loaded appearance.
Serving Suggestions
Bandito Chili Dogs are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Feast: Serve with nachos, wings, and a veggie tray for a tailgate spread.
- Party Platter: Make mini chili dogs with slider buns for a crowd-friendly appetizer.
- Family Dinner: Pair with sweet potato fries or a green salad for a fun meal.
- With Toppings: Add sour cream, guacamole, or pickled jalapeños for extra flair.
- For Kids: Reduce green chiles and serve with fewer toppings for a milder version.
Storage and Make-Ahead Tips
Bandito Chili Dogs are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store hot dogs and chili mixture separately from buns in airtight containers in the fridge for up to 4 days. Keep toppings separate.
- Reheating: Reheat hot dogs and chili in a saucepan over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes, stirring halfway. Assemble with fresh buns and toppings.
- Make-Ahead Tips:
- Chili Sauce: Mix chili, cheese soup, and green chiles up to 1 day ahead; refrigerate and stir before using.
- Ingredients: Chop onion and crush corn chips up to 1 day ahead; store in airtight containers.
- Freezing: Freeze cooked hot dogs and chili mixture (without buns or toppings) for up to 2 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh buns and toppings.
Tip: Add fresh toppings like cheese and corn chips when serving to keep them crisp.
Recipe Variations
Bandito Chili Dogs are versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Use mild chili and omit green chiles; add 1/4 cup diced bell peppers for flavor.
- Extra Spicy: Add 1/2 teaspoon cayenne or 1 tablespoon diced jalapeños to the chili mixture.
- Cheesy Overload: Double the shredded cheddar or mix in pepper jack for a spicier topping.
- Gluten-Free: Use gluten-free buns, chili, and soup (or homemade cheese sauce); check corn chips for additives.
- Lower Fat: Use turkey hot dogs and reduce cheddar cheese to 1/2 cup.
- Vegan Option: Swap hot dogs with vegan franks, use vegan chili, and replace cheese soup with a vegan cheese sauce.
- Stovetop Option: Simmer hot dogs and chili mixture in a covered pot over low heat for 1-1.5 hours, stirring occasionally.
Tip: Keep the chili and green chiles for the signature Tex-Mex flavor.
Conclusion: Savor Your Bandito Chili Dogs!
You’ve just made Bandito Chili Dogs—a bold, flavorful, and fun dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to favorite. Whether you pile on the corn chips or keep it simple, these chili dogs are sure to satisfy. Grab a bun, load up the toppings, and enjoy the Tex-Mex vibes. What’s your favorite chili dog topping? Share your ideas in the comments, and happy cooking!
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Bandito Chili Dogs
Description
Want a hot dog that’s loaded with bold flavors and perfect for a crowd? Bandito Chili Dogs are the ultimate recipe! This slow-cooker dish tops juicy hot dogs with a zesty chili-cheese sauce, crunchy corn chips, and fresh onions, all nestled in soft buns
Ingredients
This recipe makes 10 chili dogs (serves 8-10) and uses simple ingredients for a flavorful, fun dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chili Dogs:
- 1 package (1 pound) hot dogs (about 10 hot dogs)
- 2 cans (15 ounces each) chili without beans
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 can (4 ounces) chopped green chiles
- For Assembly and Toppings:
- 10 hot dog buns, split
- 1 medium onion, chopped
- 1 to 2 cups corn chips, coarsely crushed (e.g., Fritos)
- 1 cup shredded cheddar cheese
Why These Ingredients Matter
- Hot Dogs: Juicy, classic base for the dish, easy to cook and universally loved.
- Chili without Beans: Provides a meaty, savory sauce that pairs well with the hot dogs.
- Cheddar Cheese Soup: Adds creamy, cheesy richness to the sauce.
- Green Chiles: Bring a mild, tangy heat with Tex-Mex flair.
- Hot Dog Buns: Soft and sturdy, they hold the hot dogs and toppings.
- Onion: Adds fresh, sharp crunch to balance the richness.
- Corn Chips: Provide a salty, crispy texture for contrast.
- Cheddar Cheese: Melts slightly over the warm chili, adding extra cheesy goodness.
Substitutions and Variations
- Hot Dogs: Swap with turkey dogs, beef franks, or vegan hot dogs (adjust cooking time if needed).
- Chili: Use chili with beans for more texture, or homemade chili for a personal touch.
- Cheddar Cheese Soup: Substitute with 1 cup shredded cheddar plus 1/4 cup cream cheese, thinned with 1/4 cup milk.
- Green Chiles: Replace with 1/4 cup diced jalapeños (spicier) or mild bell peppers (less heat).
- Buns: Use pretzel buns, whole wheat buns, or gluten-free buns.
- Onion: Swap with green onions or pickled red onions for a different flavor.
- Corn Chips: Substitute with crushed tortilla chips or omit for a lighter topping.
- Cheddar Cheese: Try pepper jack, Monterey Jack, or vegan cheese for dairy-free.
- Gluten-Free: Use gluten-free buns, chili, and soup (or homemade cheese sauce); check corn chips for additives.
- Spicy Kick: Add 1/2 teaspoon cayenne or 1 tablespoon hot sauce to the chili mixture.
Instructions
Step 1: Prep Your Ingredients
- Open 1 package (1 pound) hot dogs (about 10 hot dogs).
- Open 2 cans (15 ounces each) chili without beans, 1 can (10-3/4 ounces) condensed cheddar cheese soup, and 1 can (4 ounces) chopped green chiles.
- Chop 1 medium onion.
- Measure 1 to 2 cups corn chips and coarsely crush them (place in a zip-top bag and crush with your hands or a rolling pin).
- Shred 1 cup cheddar cheese (if not pre-shredded).
- Split 10 hot dog buns (or have them ready for serving).
Tip: Prep toppings while the slow cooker heats to save time.
Step 2: Assemble in Slow Cooker
- Add Hot Dogs: Place hot dogs in a 3-quart slow cooker, arranging them in a single layer if possible.
- Mix Sauce: In a large bowl, combine chili, cheddar cheese soup, and green chiles. Stir until well blended.
- Pour Over Hot Dogs: Pour the chili mixture over the hot dogs, ensuring they are fully covered.
Tip: Stir the sauce gently to avoid breaking the hot dogs; the mixture will look thick but will soften during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 4-5 hours, until the hot dogs are heated through and the chili mixture is hot and bubbly.
Tip: Check at 4 hours; some slow cookers may cook faster. Stir gently halfway through to ensure even heating.
Step 4: Assemble and Serve
- Prepare Buns: If desired, toast hot dog buns lightly in a 350°F oven for 5 minutes or on a skillet for 1-2 minutes.
- Add Hot Dogs: Place one hot dog in each split bun.
- Top with Chili: Using a slotted spoon, spoon the chili mixture over each hot dog, leaving excess liquid behind.
- Add Toppings: Sprinkle with chopped onion, crushed corn chips, and shredded cheddar cheese.
- Serve: Serve hot, with extra napkins for the loaded toppings.
Tip: Offer extra chili sauce and toppings on the side for customization.
FAQs
Q: Are Bandito Chili Dogs healthy?
A: Hot dogs and cheese are high in fat and sodium, but chili adds protein. Use turkey dogs, low-fat cheese, or serve with a veggie side for a lighter option. Corn chips add crunch but also calories.
Q: Can I use frozen hot dogs?
A: Thaw hot dogs completely in the fridge (12-24 hours) before cooking to ensure even heating and safety. Frozen hot dogs in a slow cooker can stay in the danger zone too long.
Q: Can I cook this on High?
A: Low is best for melding flavors, but you can cook on High for 2-2.5 hours, checking for hot, bubbly chili. High may slightly alter the texture.
Q: Why is my chili sauce too thin?
A: Excess liquid from the chili or soup can cause this. Use a slotted spoon when serving, or simmer the sauce on the stovetop for 5-10 minutes to thicken.
Q: Can I make this without a slow cooker?
A: Yes! Simmer hot dogs and chili mixture in a covered pot over low heat for 1-1.5 hours, stirring occasionally. Serve with buns and toppings.
Q: Can I freeze Bandito Chili Dogs?
A: Yes! Freeze cooked hot dogs and chili mixture (without buns or toppings) for up to 2 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh buns and toppings.