If you love hot dogs with chili, then this dip is about to be your new favorite recipe. These bite-size and "elevated" pigs in a blanket are perfect for dipping in the savory, cheesy chili. —Tyler Smith, Virginia Beach, Virginia
Tyler Smith’s Hot Dog Chili Dip
Published on Jun. 10, 2025
Tyler Smith’s Hot Dog Chili Dip
Prep Time
20 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 8 hot dogs
- 1 can refrigerated buttery biscuits (8 count)
- 2 uncooked bacon strips, diced
- 2 tablespoons minced garlic
- 1/2 cup diced white onion
- 1 pound lean ground beef (90% lean)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Directions
- Preheat the oven to 375°. Cut the hot dogs and biscuits in half. Wrap each biscuit half around one hot dog half, pressing the ends to secure. Bake on a nonstick cooking sheet until golden brown, 12-15 minutes. Remove from the oven; let cool 5-10 minutes.
- Meanwhile, in a cast iron skillet, cook the diced bacon on medium-low heat. Let it cook until the bacon fat renders out and the bacon starts to crisp. Add the minced garlic and 1/4 cup diced white onion. Cook and stir until the garlic and onion are tender.
- Add the ground beef and cook until browned. Add in chili powder, salt, garlic powder and onion powder. Stir to combine and cook until the meat is no longer pink. Stir in tomato paste, Worcestershire sauce and mustard until well combined. Add the beef broth and let simmer for 10-15 minutes.
- Sprinkle with shredded cheese and continue cooking until the cheese is melted. Let cool for 10 minutes before garnishing with green onion and the remaining diced white onion.
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