Hot Dog Chili Recipe

This is a Sponsored Post written by me on behalf of Hormel Foods. All opinions are 100% mine.

I was just thinking the other day how a friend of mine would bring this Hormel chili and Velveeta cheese dip to school all the time. We ate it with tortilla chips, and the huge bowl would be gone in about 10 minutes. It was a favorite at all of our class parties. She even brought it to get-togethers we had over spring break.

This week the kids have been out of school for Spring Break. Its not been real eventful, but we needed some down time. Its warming up, so of course its time to fire up the grill. Most of my readers know that we grill a lot year round. There’s lots of grilled chicken, burgers and my son’s favorite grilled burgers with Hormel Chili.

It took a while for me to get him to eat hot dogs. Most kids like them, and for some reason he would eat hot dogs at my aunt’s house but no where else. So one day I asked her what she was doing to get him to eat on hot dog night. This is the quick recipe she gave me :

Recipe: Hot Dog Chili

Summary: A super easy way to make chili for hot dogs.


  • 1 can Hormel Chili with no beans A dolop of butter (about 2 tablespoons) Half a medium onion diced


  1. Heat butter in a skillet. Add onions, stirring occasionally until slightly brown. Add 1 can of Hormel Chili with no beans. Simmer for 5 minutes. Serve over freshly grilled or roasted hot dogs.

Cooking time (duration): 10

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars: ★★★★â˜â€

Recipe by Christi on Polka Spot Farm.
For more recipes try out these from Hormel and Dinty Moore.


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Menu Plan Monday (Cool Whip Cookies)

This week is going to be so busy! We have a cookie party, a Girl Scout party, 3 class parties, shopping with my mom and a partridge and a pear tree. So needless to say, Scott will be helping with dinner a lot of the nights.

Monday: Scott’s Mac and Cheese along side Roast Beast with carrots and potatos

Tuesday: Grilled Chicken with Loaded Potato Soup

Wednesday: Vegetable Beef Soup

Thursday: Mexican Taco Bake

Friday: Grilled Chicken Salad

Recipe: Cool Whip Cookies


  • 1 (18 1/4 ounce) box cake mix (any flavor desired)
  • 1 (8 ounce) container Cool Whip
  • 1 egg


  1. #1 Mix all ingredients. #2 Form into balls. #3 Roll in confectioners’ sugar. # 4 Bake at 350°F for 10 to 12 minutes. #5 Cool in pan a few minutes before removing.

Quick Notes

Use any Cake mix that you enjoy, experiment with different combinations.

Menu Plan Monday June 19- July 6

Hi everyone! Happy Independence Day to all of you guys. This week we are doign a lot of swimming and fishing with 6 kiddos, so keep us in your prayers. Looks like there will be a lot of cooking outdoors.

Monday: Grilled Chicken Salad and Neen’s Homemade Ice Cream

Tuesday: Potato Soup

Wednesday: Breakfast at Church

Thursday: Grilled Chicken Salad

Friday: Red Beans

Saturday: Barbeque Mutton and Pork, and all the fixins!

Sunday: Leftovers

Recipe: Neen’s Homemade Ice Cream


  • 6 Eggs, Beaten
  • 2 cups Sugar
  • 1 Can Evaporated Milk
  • 1 Can Condensed Milk
  • 1 Quart Milk
  • Vanilla to taste


  1. Beat eggs with electric Mixer
  2. Add sugar, mix
  3. Add Evaporated and Condensed Milk, Mix
  4. Add Vanilla
  5. Pour into Ice Cream Maker
  6. Add milk until mixture reaches fill line.
  7. Use the manufacturers directions to freeze your ice cream.

Meal type: dessert

Culinary tradition: USA (Southern)

My rating: 5.0 stars

Menu for June 22-29 (Peach Cobbler Recipe)

This is another kidless week. My Prens and I have a fishing trip halfway planned because it looks like his job has panned out for a little while. So maybe we can cook some of our catch later on this week. So here goes for a grown up menu (can I really do it?)

Monday: Fried Fish, Cole Slaw and Peach Cobbler (easy recipe below)

Tuesday: Grilled Catch of the Day, fancy salad and french bread

Wednesday: Grilled Chicken Salad

Thursday: Easy Lasagna

Friday: Mexican

Recipe: Easy Peach Cobbler


  • 1 Large can of Peaches
  • 1 Cup Milk
  • 1 Cup Self-Rising Flour
  • 1 Cup Sugar
  • 1 Tsp. Vanilla


  1. Pour peaches into a baking dish.
  2. Mix flour and sugar together
  3. Add milk and vanilla, stir until smooth
  4. . Pour over Peaches
  5. Bake at 350 degrees for approximately 25 minutes (until brown)
  6. Serve with homemade vanilla bean ice cream.

Meal type: dessert

Culinary tradition: USA (Southern)

My rating: 5.0 stars