Cheesy Chili Dog Cups (Edit recipe)

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It is cold outside and I have been making a lot of chili. Each week I make a new batch of chili, and sometimes at the end of the week I get a bit bored, so I think of a new way to use it. These Cheesy Chili Dog Cups were one of those ideas and I thought they would be perfect for Super Bowl Sunday too! You do not have to make a fresh batch of chili for this recipe. You can always buy some canned chili, by hormel or even Trader Joes. Any grocery store should have a version. I use my own chili recipe because that’s what I had, but you should always choose what is best for you.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

5

Serves: 16

Ingredients

16.3 oz Biscuits (Buttermilk), (1 can, 8 count)
6 oz Mexican Cheese Blend, shredded
3 Green Onion (Scallion), diced (These are optional but I love the way they look)
6 Beef Hot Dogs, sliced
2.5 cups Healthy Beef Chili (click for recipe), leftover (storebought canned chili can absolutely be used)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Separate each biscuit in half. You can start by sliding a knife into it and then gently pulling it apart. I demonstrate this in my video on instagram and tiktok @spinachandbacon
Preheat oven to 350F.
Spray a 16 ct cupcake tin, or two 8ct cupcake tins with cooking spray.
Add one half of a biscuit into each space on the cupcake tin.
Then, fill each biscuit with some sliced hot dog, top with chili and cheese.
Bake for 15-16 minutes. Remove from the oven and let them cool in the pan before you take them out. Top with some green onions and serve alone or with sour cream.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	18
Fat:	1 g
Carbohydrates:	0 g
Protein:	1 g
Cholesterol:	5 g
Sodium:	17 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.