Chili Cheese Dogs with Easy Homemade Chili (Edit recipe)

Hot Dog Chili: Add the ground beef, tomato sauce, ketchup, water, Worcestershire sauce, chili powder, monkfruit with allulose, onion powder, salt, and black pepper to a medium saucepan or pot.

1. Using a spoon or potato masher, break the ground beef into very small crumbles and stir to combine all ingredients.
2. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. Reduce the heat to low, cover, and simmer for 30 to 45 minutes, stirring occasionally and continuing to break up the beef as it cooks. The chili should become thick and develop a smooth, finely textured consistency.
4. If the chili becomes too thick, add a splash of water. If it needs additional thickening, remove the lid during the last 10 minutes of cooking.
5. Taste and adjust the sweetener, salt, or chili powder as desired before serving.

Assemble Hot Dogs:

1. Warm the hot dogs according to your preferred method—grill, pan-fry, air fry, or boil until heated through.
2. Warm the hot dog buns for 1 to 2 minutes on the grill, in the oven, or microwave until soft and slightly toasted.
3. Heat the hot dog chili until hot and spoonable.
4. Warm the Drippy Dip Nacho Cheese according to package directions until smooth and pourable.
5. Place a hot dog in each bun.
6. Spoon a generous amount of hot dog chili down the center of each hot dog.
7. Drizzle or spoon warm Drippy Dip Nacho Cheese over the chili.
8. Sprinkle with chopped onions and chopped jalapeño peppers.
9. Serve immediately while warm and enjoy every messy, flavor-packed bite.