The ultimate baseball meal - tortilla chips are topped with a meaty, hot dog filled chili, then a creamy cheese sauce.
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6servings
Author Deborah Harroun
Ingredients
1 1/2poundsground beef
3/4cupminced onion
1clovegarlicminced
2tablespoonschili powder
1can6 oz tomato paste
1tablespoonyellow mustard
2teaspoonsbrown sugar
1teaspoonWorcestershire sauce
1 1/2cupswater
salt and pepperto taste
112 oz package hot dogs, cut into 1/2-inch pieces
2tablespoonsbutter
2tablespoonsflour
1 1/2cupsmilk
1/4teaspoonsmoked paprika
8ozWisconsin Colby-Jack Cheese
Tortilla chips and minced onionsfor serving
Instructions
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.