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7-Layer Chili Dog Dip

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7-Layer Chili Dog Dip is the perfect way to start any festive party, summertime celebration, or casual BBQ. Filled with the flavors of warm and hearty chili dogs, this recipe has all the rich flavors your party guests are craving. Serve this recipe with corn chips, tortilla chips, baked pita chips, assorted crackers, or even toasted bread points.

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Rate this recipe 4.7/5 (7 Votes)

Ingredients

  • CHILI CON CARNE:
  • 1 tablespoon extra virgin olive oil, corn oil, or vegetable oil
  • 1 pound ground chuck
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons ancho chili powder
  • 1/2 tablespoon grill seasoning, about half palmful
  • 1/2 tablespoon ground cumin, about half palmful
  • 1 teaspoon ground coriander, about 1/3 palmful
  • 1/2 bottle lager-style beer
  • 1/2 cup beef stock
  • 1 14-ounce can chunky-style crushed tomatoes
  • -LAYER CHILI DOG DIP:
  • chili con carne
  • 1 tablespoon extra virgin olive oil
  • 4 hot dogs, diced
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 pound bacon
  • 1 cup vine-ripe tomatoes, diced
  • 1/4 cup red onions, diced
  • 1/4 cup cilantro, chopped, optional
  • 1 bag corn tortilla chips

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from keyingredient.com

Preparation

Step 1

CHILI CON CARNE:
Heat a large pot over medium-high heat with one turn of the pan of extra virgin olive oil, about a tablespoon. When the oil ripples, add the ground chuck and brown, crumbling the meat as it cooks, about 3 minutes. Add the onion and garlic, chili powder, grill seasoning, cumin, and coriander. Cook another 5 minutes.

Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock and tomatoes, and bring to a bubble. Reduce heat and simmer 10 minutes.

7-LAYER CHILI DOG DIP:
Preheat oven 375°F.

Arrange bacon on a broiler pan and bake until crisp, 12 to 15 minutes. Roughly chop and reserve.

In a medium skillet, heat one turn of the pan with extra virgin olive oil, about a tablespoon over medium-high heat. Add chopped hot dogs to skillet and lightly brown. Reserve.

Ladle chili in the bottom of a glass 8x8-inch baking dish. Layer with the diced hot dogs, followed by the cheese. Bake 12 to 15 minutes.

Top with dollops of sour cream, reserved bacon, then sprinkle with tomatoes, red onions, and cilantro, if desired.

Serve with tortilla chips for dipping.

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