Scrambled Dogs with the Best Chili

Candy

5 from 4 votes

This is the best "chili dog" you'll ever have. Found around the Columbus, GA area, it is a local favorite.

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Prep Time 15

Cook Time 15

Building your scrambled dog 5

Total Time 35

Servings: 6

Course: Main Course

Cuisine: American

Calories: 569

For the Chili:

1 medium onion chopped, divided in three (the last ⅓ reserved for scrambled dog garnish)
1 to 1 ½ pound ground beef
3 Tbs chili powder
½ teaspoon seasoned salt
½ teaspoon black pepper
2 Tbs Worcestershire sauce
¼ cup semi-sweet chocolate chips
1 can can condensed tomato soup
2 cans (14.5 oz) diced tomatoes/sweet onions (undrained)
1 can mixed chili beans pinto & kidney in mild sauce (undrained)
1 can chopped green chilis optional
1 can black beans drained

For the Scrambled Dog:

A good ol' chili pot
If you're lucky enough to have them - scrambled dog dishes, if not, large plates will do

Make the Chili:

Preheat chili pot, Dutch oven, or large pot on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper, and ⅓ of the onions in the pan. Cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, plus ⅓ of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook at least 10 more minutes, stirring occasionally, to blend flavors.

Build your Scrambled Dog:

On a large plate make your hotdog the way you would normally eat it. Add things like ketchup, mustard, relish, onions, mayonnaise, etc.
Using a sharp knife, slice the prepared hotdog into bite-size pieces
Cover the entire hot dog in chili, until the hot dog can’t be seen
Sprinkle with cheese and oyster crackers
Garnish with a few pickle slices

The longer you cook the chili the better. In fact, making it the day before and reheating the day you will serve is optimal.