Mini Hot Dogs with Chili on Hawaiian Rolls

These Mini Hot Dogs with Chili on Hawaiian Rolls are an easy, crowd-pleasing favorite made with sweet Hawaiian rolls, mini hot dogs and hearty chili. Perfect for game day, parties, potlucks or a fun family supper!

Course Appetizer, Main Course

Cuisine American, Southern

Keyword mini-chili-dogs, mini-hot-dogs

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 161kcal

Ingredients

12 count package Hawaiian sweet rolls
2 Tbsp butter melted
4 long hot dogs sliced into thirds to equal 12 mini hot dogs
1/2 lb lean ground beef
1 medium Vidalia onion finely diced, divided use
1 Tbsp olive oil
1/2 cup beef broth or water
1/4 cup ketchup
1-2 Tbsp tomato paste
2 tsp Worcestershire sauce
1 tsp yellow mustard plus additional for serving
1- 1 1/2 tsp dark chili powder
1/2 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp garlic powder or granulated garlic
1/2 tsp onion powder
1/2 tsp smoked paprika

Instructions

Preheat the oven to350°F. Spray a 13x9-inch baking dish lightly with cooking spray. Separate Hawaiian rolls and arrange in prepared dish.
Use a sharp knife to cut a slit in the top of each roll without slicing all the way through to the bottom. Brush inside and tops with melted butter.
Cut each hot dog into three equal pieces. Insert one piece into each roll through the slit.
Chili - In a large skillet on medium-high heat sauté ground beef and 1/2 of the diced onion in olive oil for 6-8 minutes or until no pink remains.
*If the beef remains in large pieces, mash it with a potato masher or the back of a spoon to create a fine, smooth texture.
To the pan add beef broth (or water), ketchup, tomato paste, Worcestershire sauce, yellow mustard, chili powder, seasoned salt, black pepper, garlic powder, onion powder, cumin and paprika. Stir to combine.
Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally.
*The sauce should be thick, moist, and finely textured, with very little free liquid. Add a splash of water if it becomes too dry. Taste and adjust the salt and seasonings as needed. Remove from the heat.
Spoon the warm chili sauce into the opening of each roll, adding enough to surround the hot dog without overflowing
Lay a piece of aluminum foil on top. Bake in preheated oven covered for 15 minutes, until the rolls and hot dogs are heated through, then bake uncovered for 5-10 minutes until toasted and lightly golden brown.
Drizzle tops of the hot dogs with yellow mustard and sprinkle with reserved diced onion, then serve.

Notes

Protein - You can make the chili using ground turkey, ground chicken or ground pork.
Chop the Beef - Make the sauce finely textured: Breaking the beef into very small crumbles is important for a traditional chili sauce texture.
Hot Dogs - Use your favorite brand of hot dogs whether they're beef, chicken, turkey or a combination of pork and beef.
Onion - I use a Vidalia onion for the chili and the garnish. You can use a white onion or yellow onion for a stronger onion flavor.
Rolls- You can use a similar size slider roll or dinner rolls like potato rolls or butter rolls.
How to Avoid Soggy Rolls - Thicken the sauce and spoon it into the openings rather than pouring extra sauce over the entire pan.
Cheese - You can turn these into chili cheese dogs by sprinkling the chili with shredded sharp cheddar cheese or colby jack cheese prior to baking.
Add Toppings after Baking - Yellow mustard and raw diced onion add flavor and texture just before serving.
Spice - Depending on the amount fo heat in the chili powder used, the sauce can be made mild or hot according to your personal taste. Begin with 1/2 tablespoon and taste, then adjust the amount of spice from that point.
Serving - Serve with potato chips, French fries, a simple green salad, coleslaw, with toppings like pickles or pickle relish, pickled jalapeños or fresh vegetables.

Nutrition