Chili Cheese Dogs are one of my guilty pleasures. Growing up in New York, I used to eat hot dogs all the dang time… but this was always one of my favorite variations topping wise. This recipe is seriously SO easy to create, and honestly you probably have a decent amount of the ingredients already at home!
So let’s start with the chili. For this I used the Abbot’s Butcher ground beef & y’all… it is SO good. They recently reformulated their products and I can’t even begin to tell you how amazing they are. Either their ground beef or Spanish chorizo work great for this, but if you are unable to find their products, and vegan ground beef product will work! You can even use lentils instead of a processed vegan product as well.
Brown your beef product in some oil for a few minutes, then add all of your other ingredients. For this, start with less water & add more as time goes on if needed. I like a thicker chili for these so it’s less messy, but you can make this any consistency you’d like. Bring the mix to a boil, reduce to a simmer, then let cook for ten or so minutes. If your chili becomes too thick, add more water!
The cheese sauce is something I’ve shared on my Instagram before, but really is the easiest thing. Simply mix together some vegan cheddar cheese shreds and regular unsweetened almond milk in a pot over low heat. Add less milk at first and keep adding more as needed. Make sure you stir this pretty consistently to make sure the cheese doesn’t burn! Add salt to taste.
When both are ready, cook your vegan hot dogs or sausages until done. I used the Beyond Meat Sausages in ‘Original Brat’, but any vegan hot dog or sausage will do just fine! Add one to a toasted bun, and top with chili & cheese sauce. I like to top mine with spicy brown mustard & finely chopped red onion as well, but that’s totally optional. And then you’re done & ready to dig in!
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
Chili Cheese Dogs
Chili Cheese Dogs are such a delicious & easy meal to whip up, and these babies are sure to fool any non plant based guest you serve them too!
- 1 package Abbot’s Butcher Ground Beef or Chorizo
- 8 ounces tomato puree
- 1/4-1/2 cup water
- 2 tbsp olive oil
- 4 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 tsp cayenne pepper
- salt / pepper to taste
- 2-3 cups vegan cheddar cheese shreds *I used daiya
- 1/4-1/2 cup regular unsweetened almond milk
- salt to taste
- 4 vegan hot dogs or sausages *I used beyond meat brat sausages
- 4 hot dog or sausage buns *toasted
- minced red onion *optional
- spicy brown mustard *optional
Brown your meat in olive oil.
Add in the rest of your ingredients, starting with less water at first. Bring to a boil, reduce to a simmer, and cook uncovered for 10 minutes. You want it relatively thick so keep that in mind when adding water.
Add your ingredients to a pot over low heat, stirring frequently until all the cheese has melted and the sauce is smooth. Start with less milk and add more as necessary.
Cook your hot dogs or sausages accordingly, add them to a toasted bun, top with chili, cheese sauce, finely chopped red onion, and spicy brown mustard if desired!