The ultimate baseball meal – tortilla chips are topped with a meaty, hot dog filled chili, then a creamy cheese sauce.
It finally feels like summer is truly on us. I’m going to be cherishing every minute of our summer this year, as my oldest daughter starts kindergarten this year. Life is changing!! We have a huge bucket list, and it’s time to start checking some things off of that list.
On that list is going to a baseball game. My husband is a big baseball fan, and so going to games is a fun thing that we all like to do as a family. When I was growing up, the town that I lived in was known for a baseball tournament that they had every summer. Teams would come from all over the US, and it was a pretty big deal. So to this day, I love going to baseball games.
And of course, for me, the best part of going to the game is the food. 🙂 And what says baseball more than chili dogs? Chili Dog Nachos!!
Yep – I combined two of my favorite baseball foods into one delicious, cheesy, indulgent meal. Crisp tortilla chips, topped with a homemade chili sauce that is full of hot dogs, and then topped off with a creamy cheese sauce made with Wisconsin Colby-Jack cheese. And don’t forget the chopped onions. Any good chili dog needs chopped onions! This is what my baseball dreams are made of!!
I created this recipe for the summer edition of the Wisconsin Cheese magazine, Grate. Pair. Share. Check it out, plus a lot of other great baseball food!
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- 1½ pounds ground beef
- ¾ cup minced onion
- 1 clove garlic, minced
- 2 tablespoons chili powder
- 1 can (6 oz) tomato paste
- 1 tablespoon yellow mustard
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1½ cups water
- salt and pepper, to taste
- 1 (12 oz) package hot dogs, cut into ½-inch pieces
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk
- ¼ teaspoon smoked paprika
- 8 oz Wisconsin Colby-Jack Cheese
- Tortilla chips and minced onions, for serving
- In a large sauté pan over medium heat, cook the ground beef, breaking up as it browns. Use a potato masher to make sure the beef is broken up finely. When the beef is almost browned, add the onion and cook until softened. Add the garlic and cook for one minute. Stir in the chili powder and cook an additional 30-60 seconds. Add in the tomato paste, mustard, brown sugar and Worcestershire sauce. Stir until combined. Stir in the water. Bring to a boil, then reduce the heat and simmer for 30-45 minutes. Season to taste with salt and pepper. Stir in the hot dogs and continue to cook until the hot dogs are heated through.
- Meanwhile, make the cheese sauce. In a saucepan, melt the butter. Whisk in the flour and cook for one minute. Slowly whisk in the milk and paprika and cook, whisking often, until thickened. Add the cheese and stir until the cheese has melted and the sauce is smooth.
- To prepare, place a layer of tortilla chips on a large plate or platter. Top with some of the chili dog mixture, followed by the cheese sauce. Serve topped with minced onions.