Southern Kitchen Happenings: Texas Style Chili Cheese Dogs {Granny's Recipes}

When I was in high school, I remember my mother would make these sometimes on Friday nights just before we went to the football game. This was a quick way to serve chili dogs without having to set out all of the fixings. What I like most about them is when they come out of the oven, the bun is crunchy on the outside and soft on the inside along with the hot dog and chili. They are so yummy good. I made these with some of my Award Winning 8-Hour Chili and served them for a quick Sunday lunch. We had some leftover and I cut them in half and served them as mini chili dogs at our Life Group Meeting Sunday evening. They were a great hit with the children.

Texas Style Chili Dogs

8 hot dog buns
8 hot dogs
1/2 cup onion, minced
1/4 cup dill pickle relish
8 tablespoons Mayonnaise
8 tablespoons Mustard
2 cups chili
12 oz cheddar cheese, grated

Preheat oven to 375 degrees F. In a large oblong baking dish, arrange the hot dog buns in a row. Spoon a tablespoon of mayonnaise and mustard on the inside of the bun. Place a hot dog in the inside of the bun. Sprinkle a teaspoon of onions and pickle relish on the top of the hot dog. Spoon Chili on top of the onions and pickle relish. Top with a tablespoon of cheese or more on each hot dog. Place in the oven for 20 to 30 minutes or until the cheese is melted and bubbly. Serves 8-10.

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