Description

Ever wondered what takes a regular hot dog from good to absolutely unforgettable? Bandito Chili Dogs are the answer! These aren’t your average hot dogs—they’re loaded with zesty chili, creamy cheddar, crunchy corn chips, and a kick of green chiles, all slow-cooked to perfection.

Ingredients

The magic of Bandito Chili Dogs comes from a handful of simple ingredients that pack a big punch. Here’s what you need and why each one matters:

Hot Dogs (1 pound package, about 10 hot dogs): The star of the dish, providing a juicy, savory base. Use all-beef hot dogs for the best flavor.
Chili without Beans (2 cans, 15 ounces each): Adds a rich, meaty base with bold spices. The “no beans” version keeps the focus on the chili flavor.
Condensed Cheddar Cheese Soup (1 can, 10-3/4 ounces, undiluted): Creates a creamy, cheesy sauce that coats the hot dogs perfectly.
Chopped Green Chiles (1 can, 4 ounces): Brings a mild, tangy heat that gives these dogs their “bandito” kick.
Hot Dog Buns (10, split): The vessel for all that deliciousness. Soft buns hold up well to the saucy chili.
Onion (1 medium, chopped): Adds a fresh, crunchy topping with a slight bite to balance the richness.
Corn Chips (1 to 2 cups, coarsely crushed): Gives a satisfying crunch and a hint of corn flavor.
Shredded Cheddar Cheese (1 cup): Melts on top for extra cheesy goodness.

Substitutions and Variations

Hot Dogs: Swap for turkey hot dogs, chicken sausages, or plant-based hot dogs for a lighter or vegetarian option.
Chili: Use homemade chili or chili with beans if you prefer a heartier texture.
Cheddar Cheese Soup: Substitute with a homemade cheese sauce or a can of nacho cheese sauce for a spicier twist.
Green Chiles: Replace with diced jalapeños for more heat or skip for a milder version.
Buns: Use whole wheat buns, brioche buns, or even slider buns for bite-sized portions.
Toppings: Swap corn chips for crushed tortilla chips or skip them for a less crunchy version. Try green onions or pickled jalapeños instead of raw onion.

Pro Tip: Choose high-quality hot dogs for the best taste—look for all-beef or premium brands for a juicy, flavorful bite.

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Instructions

Prep the Slow Cooker: Use a 3-quart slow cooker for this recipe. No need to grease it—the chili mixture keeps everything from sticking.
Add Hot Dogs:
- Place 1 pound (about 10) hot dogs in the bottom of the slow cooker in a single layer, if possible.
- Tip: Cut a few shallow slits in the hot dogs to help them soak up the sauce.
Mix the Chili Sauce:
- In a large bowl, combine 2 cans of chili without beans, 1 can of undiluted cheddar cheese soup, and 1 can of chopped green chiles. Stir until well mixed.
- Tip: Mix gently to keep the cheese soup smooth and creamy.
Pour Over Hot Dogs:
- Pour the chili mixture over the hot dogs, making sure they’re fully covered.
- Tip: Use a spoon to spread the sauce evenly so every hot dog gets coated.
Cook:
- Cover the slow cooker and cook on low for 4-5 hours, until the hot dogs are heated through and the sauce is thick and bubbly.
- Tip: Stir gently halfway through to ensure even cooking, but don’t overmix.
Check and Adjust:
- After 4 hours, check if the hot dogs are hot and the sauce is thick. If it’s too thick, add a tablespoon of water; if too thin, cook uncovered for an extra 15 minutes.
- Tip: Taste the sauce and add a pinch of salt or hot sauce if you want more flavor.

Cooking Technique Tips:

Don’t Overcook: Hot dogs are pre-cooked, so the goal is to heat them through and let the flavors meld. Check at 4 hours to avoid overcooking.
Keep It Low: Cooking on low ensures the sauce thickens without burning or separating.
Slit the Hot Dogs: Small slits help the hot dogs absorb the chili-cheese goodness.