Calamity, Meet Jane

In a Rush?

Brown ground beef with diced onion. Stir in tomato paste, BBQ sauce, mustard, ketchup, and a little brown sugar if you like yours slightly sweet. Thin with beef broth if needed and simmer for 5–7 minutes.

Cook your scored hot dogs, then build your open-faced masterpiece:

Bread → shredded cheese → hot dogs → chili → whatever toppings make your heart happy.

The hot dog and chili melt that cheese right into the bread, and babycakes, that’s why the cheese goes FIRST.

Pair it with mac and cheese and some skillet green beans, and you’ve got supper on the table in about 25 minutes.

This Is Basically a Fridge Clean-Out Wearing a Cute Outfit

Listen, I am not above canned chili.

If it’s 6:30, everybody’s hungry, and I’ve already used up all my good decision-making for the day, open that can, hunnies. 😂

But when I have an extra few minutes, I’ve started making this quick little skillet chili situation instead. Is there a more elaborate, simmer-it-for-three-hours, somebody’s-granddaddy-won-a-blue-ribbon-with-it version of chili?

I’m sure.

This ain’t her.

This is the I’ve got ground beef, half an onion, some condiments and approximately 25 minutes before people start asking me what’s for dinner again version.

And honestly? I think it tastes a little better than just opening a can.

It’s also a pretty good clean-out-the-fridge meal. Got some ground beef that needs used? Perfect. Half an onion rolling around in the produce drawer? Get her out. Leftover sloppy joe meat?

Babycakes, you’re halfway to dinner already.

What You’ll Need

For the quick chili, grab:

• Ground beef
• Onion, diced
• 2 tablespoons tomato paste
• A squirt of BBQ sauce
• A squirt of mustard
• About ⅓ cup ketchup
• A dash of brown sugar, optional
• A smidgen of beef broth, if needed

Then you’ll need hot dogs, shredded cheese, and hot dog buns—or whatever bread you’ve got.

Because this is an open-faced chili dog. We have already abandoned the idea that you’re picking this thing up with dignity, so I see no reason to get precious about the bread. 😂

Let’s Make the Chili

Start browning your ground beef in a skillet.

While that’s getting going, dice up your onion and toss it right in with the beef.

Once the beef is about 95% cooked, add 2 tablespoons tomato paste, a squirt of BBQ sauce, a squirt of mustard, and about ⅓ cup ketchup.

I also like a dash of brown sugar in mine, but that’s personal preference.

Give everything a good stir. If your chili feels too thick, add a smidgen of beef broth until it reaches the consistency you like.

Let it simmer for about 5–7 minutes while you work on your hot dogs.

About Those Hot Dogs…

I score mine before cooking them.

Nothing fancy. Just a few little stripes here and there—enough to open them up a bit.

Is this absolutely necessary?

No.

Do I feel like it makes the flavor go farther?

Yes.

Could that be the coo-coo head talking?

Also yes. 😂

Cook your dogs however you like them until they’re done to your liking, and then we’re ready for the important part.

Build It in This Order

Start with your bun—or whatever bread you’ve chosen—and put the shredded cheese directly on the bread.

This matters!

Next comes your hot dog. You can use one, but after our trial run, I recommend two for an open-faced chili dog. One just didn’t give me the dog-to-bread ratio I was looking for, and apparently these are the kinds of scientific discoveries I’m contributing to society now.

Then spoon that hot chili right over the top.

Putting the cheese underneath means the heat from the dogs and chili gets it all melty and wonderful without you having to do another dang thing.

Work smarter, hunnies.

Finish it however you like: raw onion, mustard, mayo, extra cheese—whatever belongs on a chili dog in your house.

Make It Yours

The best part about this one is that it’s barely a recipe.

It’s more of a method for turning whatever you’ve got into dinner.

Leftover sloppy joes? Use ’em.

Only have one hot dog per person? Fine.

Hamburger buns instead of hot dog buns? We’re eating this with a fork anyway.

Want canned chili tonight?

Ma’am, open the can.

I served ours with mac and cheese and skillet green beans, and the whole thing was on the table in about 25 minutes.

Nothing fancy. Nothing revolutionary.

Just a quick, inexpensive supper that tastes good and uses up some of the stuff already hanging around your kitchen.

And around here?

That’s Recipe Box material. 💗

— Jane