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7-Layer Chili Cheese Dog Dip

from Taste and Tell

Ingredients

For the chili:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion chopped
  • 1 tablespoon chili powder
  • ½ tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup beef stock
  • 1 can 14-oz diced tomatoes

For the Dip:

  • Chili
  • ½ pound bacon
  • 4 hot dogs diced
  • 1½ cups shredded cheddar cheese
  • 1 cup sour cream
  • ¼ cup diced red onion
  • ¼ cup chopped cilantro
  • 1 bag tortilla or pita chips

Instructions

To make the chili:

  1. Heat the olive oil over medium high heat in a large pot. When the oil is hot, add the ground beef and onion. Cook, breaking up the beef, until it's browned and the onions have softened. Drain, if needed. Add the chili powder, cumin and coriander; cook another minute or 2, just until the spices are nice and fragrant.
  2. Add the beef stock and tomatoes and allow to come to a boil. Cook for about 10 minutes, until most of the liquid has evaporated.

To assemble the dip:

  1. Preheat oven to 375.
  2. Heat a large pan over medium-high heat. Add bacon and cook, flipping as needed, until the bacon is crisp. Drain on paper towels; crumble once cool. Set aside.
  3. Pour off all but about a teaspoon of the bacon fat. Add diced hot dogs and cook, stirring frequently, until the hot dogs are browned. Remove from the heat and set aside.
  4. Spread the chili in the bottom of an 8x8-inch baking dish. Top with the hot dogs and then the cheese. Bake for 12 - 15 minutes, or until the cheese is melted and bubbly.
  5. Top with bacon, sour cream, red onion, and cilantro. Serve hot.