Difficulty: Easy - for beginners
1/2 lb lean ground beef, browned and drained
1/2 cup chopped onion
1 can (10 oz) tomatoes with green chiles (like Rotel)
1 can (8 oz) tomato sauce
1 can (15 oz) kidney beans, drained and rinsed
1 thai chile pepper (or hot pepper of your choice)
1 tsp chili powder
2 tsp sugar
1 tsp salt
For the casserole:
2 packages extra-large refrigerated biscuits (like Grands)
1 lb hot dogs
2 cups shredded sharp cheddar cheese
1/4 cup chopped onion
16 1/4-inch pieces of sharp cheddar cheese*
2 green onions (scallions) chopped for garnish
tovetop, add all chili ingredients to a large saucepan, bring to a boil, reduce heat and simmer until juice is reduced by about 50 percent.
To assemble the casserole: Cut slices of cheddar cheese off a block of cheddar. Cut hot dogs in half crosswise (you will have 2 hot dog pieces, so you have 2 WHOLE sections of franks). Make a slit on the top of each hot dog half and insert the cheese slices. Set aside.
Open biscuit rolls. Flatten each biscuit slightly. Place a cheese-stuffed hot dog portion in each biscuit and about a teaspoon of chopped onion. Bring ends of biscuit up around hot dog and seal. Set aside.
Preheat oven to 350 degrees F. Spray or grease a 13 x 9 -inch baking dish.
Place chili in baking pan. Top with biscuit-wrapped hot dogs. Sprinkle with one half of the shredded cheddar cheese.
Bake at 350 degrees F for 30 minutes, or until biscuits are brown and crusty on top. Add remaining half of the shredded cheese. Bake for an additional 5-10 minutes. Garnish with chopped green onion.