30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili Cheese Dog Casserole
Chili Cheese Dog Casserole
Chili Cheese Dog Casserole
⏱2h
👥6
🔥850 cal
Hard
🍽️American
A sophisticated take on the classic, featuring artisanal hot dogs, a slow-cooked chili with premium ingredients, and a decadent cheese sauce. Perfect for a special occasion.
A sophisticated take on the classic, featuring artisanal hot dogs, a slow-cooked chili with premium ingredients, and a decadent cheese sauce. Perfect for a special occasion.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Cook the Pasta according to package directions. Drain and set aside.
Prepare the Chili: Heat Olive Oil in a large Dutch oven over medium-high heat. Brown Chuck Roast in batches, then set aside. Add Onion and Garlic to the pot and cook until softened, about 5 minutes.
Return the beef to the pot. Add Crushed Tomatoes, Black Beans, Pinto Beans, Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper, and Dark Beer. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is very tender.
Prepare the Cheese Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in Cheddar and Gruyere Cheese until melted and smooth.
Slice the Hot Dogs.
In a large bowl, combine the cooked Pasta, Chili, and Hot Dogs. Stir well.
Pour the mixture into the prepared baking dish.
Pour the Cheese Sauce evenly over the top.
Bake for 20-25 minutes, or until bubbly and golden brown.
Garnish with Chopped Chives before serving.
Ingredients
6
1212Artisanal Beef and Pork Hot Dogs
2 tbsp30 mLOlive Oil
11Yellow Onion - diced
3 cloves9 gGarlic - minced
1.5 lbs680 gChuck Roast - cut into 1-inch cubes
1 can (28 oz)794 gCrushed Tomatoes
1 can (15 oz)425 gBlack Beans - drained and rinsed
1 can (15 oz)425 gPinto Beans - drained and rinsed
2 tbsp30 mLChili Powder
1 tbsp15 mLSmoked Paprika
1 tsp5 mLGround Cumin
1/2 tsp2.5 mLCayenne Pepper
1 bottle (12 oz)355 mLDark Beer
4 tbsp60 mLButter
4 tbsp60 mLAll-Purpose Flour
3 cups710 mLWhole Milk
8 oz227 gSharp Cheddar Cheese - shredded
4 oz113 gGruyere Cheese - shredded
1 cup170 gCavatappi Pasta - uncooked
2 tbsp30 mLChopped Chives
Equipment
9x13 inch baking dish
Large pot
Dutch oven
Saucepan
Large bowl
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Cook the Pasta according to package directions. Drain and set aside.
Prepare the Chili: Heat Olive Oil in a large Dutch oven over medium-high heat. Brown Chuck Roast in batches, then set aside. Add Onion and Garlic to the pot and cook until softened, about 5 minutes.
Return the beef to the pot. Add Crushed Tomatoes, Black Beans, Pinto Beans, Chili Powder, Smoked Paprika, Cumin, Cayenne Pepper, and Dark Beer. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the beef is very tender.
Prepare the Cheese Sauce: Melt Butter in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in Cheddar and Gruyere Cheese until melted and smooth.
Slice the Hot Dogs.
In a large bowl, combine the cooked Pasta, Chili, and Hot Dogs. Stir well.
Pour the mixture into the prepared baking dish.
Pour the Cheese Sauce evenly over the top.
Bake for 20-25 minutes, or until bubbly and golden brown.
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