Chili Dogs

Prep Time
Cook Time
Ready In

Recipe: #4617

February 15, 2012

"Use a chili of your choice. I have a recipe on this this site that is excellent, but use what you like. I think most people have some chili in the freezer for something like this so you can whip it out for a quick supper. If not, you can buy it in a can."

Original recipe yields 4 servings


  • Serving Size: 1 (192.4 g)
  • Calories 505.7
  • Total Fat - 30.5 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 64.3 mg
  • Sodium - 546.7 mg
  • Total Carbohydrate - 45.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 18.1 g
  • Protein - 13 g
  • Calcium - 343 mg
  • Iron - 2.4 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.2 mg

Step 1

Butterfly the rolls lengthwisee, making sure you so NOT cut all the way through; put the butter in a frying pan to melt and lay in the hotdogs and cook till done.

Step 2

Put the split rolls in the buttered frying pan and get them a little soggy and then onto a griddle to brown them.

Step 3

Put the hotdogs in the bun with the split side up and then onto a plate; ladle the chili over the top and then add all the condiments.

Tips & Variations

No special items needed.

Bergy (RIP" Forever in our Kitchen)

I love chili with weiners. This hit the spot. I didn't have any potato sticks. I did serve them with chopped onion, cheddar and whole pickled peppers along with Actifry fries. Very enjoyable Saturday night dinner

(30 Mar 2014)