It’s a good time to fire up the grill and cook some Guacamole Chili Dogs.

These tasty hot dogs are perfect with spring coming. It’s a good time to fire up the grill and cook some Guacamole Chili Dogs.

Any leftover chili is great for a dinner later on in the week, or freeze it for a future dinner. Add some beef broth to it along with some pasta for an easy, filling soup. This chili also would be good on a Guacamole Cheeseburger. Grill your favorite cheeseburger and top with chili and guacamole. Adjust the heat on the chili to your taste.

Guacamole Chili Dog



2 pounds lean ground beef

2 medium onion, chopped

1 clove garlic, minced

2 tablespoons chili powder

1 tablespoon black pepper

6 ounces tomato paste

3 cups water

2 teaspoons vinegar

2 teaspoons Worcestershire sauce

2 teaspoons salt

Pickled jalapenos, minced (optional)(optional)

15 ounces canned pinto or black beans, rinsed and drained (optional)

Brown beef and onions in a large heavy pot. Stir in garlic, chili powder and black pepper and saute for two minutes. Add remaining ingredients and simmer on low, for 1 1/2 hours until thick, stirring occasionally to avoid burning.


2 large ripe Haas avocados

1 ripe tomato, chopped finely

1/8 cup chopped white onions

Mix avocado, tomato and onions until combined. Set aside.

Hot dogs:

1 pound all-beef frankfurters (cooked as desired)

1 pack hot dog rolls or sub rolls

Cook frankfurters according to package directions. Split hot dog buns in half, if necessary. Place frankfurter in a roll and ladle chili over it. Put a large dollop of guacamole on top and serve immediately.