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These hot dogs are topped with chili, cheese and onions and paired with sweet potato fries. Use your grill or your broiler to fake a barbecue inside on a rainy day!
- 24 hot dogs
- 1 pound ground beef
- 24 hot dog buns
- 3 cups cheddar cheese, shredded
- 2 sweet potatoes
- 1 medium onion, diced (plus more for garnish)
- 2 jalapeños, diced
- 1 package chili seasoning
- 1 15-ounce can cooked lentils
- 1 6-ounce can tomato paste
- olive oil
- salt to taste
- pepper to taste
For sweet potatoes
- Preheat oven to 450° F.
- Cut sweet potatoes into long, even-sized pieces.
- Drizzle with enough olive to lightly coat each fry.
- Place on a on a roasting sheet pan with rack and sprinkle with salt and pepper to taste.
- Place in oven and bake until slightly brown and soft, about 20 minutes. Turn fries over about half way through.
- Once done, let them cool slightly.
- Heat up 1 tablespoon of olive oil over medium high heat in a cast iron skillet.
- Add onions, green pepper and jalapeños to pan and cook for a few minutes or until onions are slightly translucent.
- Add ground beef to the skillet, breaking it up as it cooks.
- Add chili seasoning and stir until mixture is fully combined.
- Add tomato paste and stir until fully combined.
- Add lentils and stir until fully combined.
- Bring chili to a boil and then simmer, stirring often. Cook until the beef is fully cooked and vegetables are tender. Season with salt and pepper to taste. (If the mixture looks too dry, you can add 1/2 cup of water.)
For the hot dogs
- Preheat the oven broiler.
- When the chili is almost done, place hot dogs on a baking sheet and broil for about 5 minutes or until slightly charred.
- Place hot dogs in buns and top with finished chili, shredded cheddar cheese and chopped onions.