Bacon-Wrapped Chili Cheese Dogs

Happy Superbowl Sunday! I hope you all have some cold beer standing by along with plenty of party food for your guests. And those of you who are not hosting a football party, be sure to stuff yourselves with as many types of finger food as possible. It’s a big day, guys!

Now for me, I’m not a football fan at all. And when I say that, I really mean it. I didn’t even know the two teams that were playing until I was at the cake store and they had two types of cakes – one that said 49ers and the other that said Ravens. That’s all I know.

But what I do know is that these bacon-wrapped chili cheese dogs should definitely be happening today. And you should eat about 2 of these. No wait. Eat 4.

Just be sure to space them out and you should be fine!

Bacon-Wrapped Chili Cheese Dogs (adapted from A Sweet Chef):

Yields 6 servings


  • 1 pound ground beef
  • 1 onion, chopped
  • 6 ounces tomato paste
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 6 hot dogs
  • 6 slices applewood smoked bacon
  • 6 hot dog buns
  • 1/2 cup shredded sharp cheddar


Heat ground beef and 2 cups water in a Dutch oven or large pot over medium high heat. Once boiling, add onion and cook until translucent, making sure to crumble the beef as it cooks, about 3-4 minutes. Stir in tomato paste, ketchup, Worcestershire, apple cider vinegar, cumin, paprika, ginger, cayenne pepper, salt and pepper, to taste.

Reduce heat to low; simmer, covered, stirring occasionally until thickened, about 15-20 minutes.

Preheat grill to medium high heat.

Wrap each hot dog in a strip of bacon. Add the hot dogs to the grill and cook until the bacon is brown and crispy, about 4-5 minutes.

To assemble the hot dogs, add hot dogs into each hot dog bun and top with chili and cheese.

Serve immediately.

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