Ingredients:

  • 1 lb Ground Beef (85/15)
  • 1/2 cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Chili Powder
  • 1 tsp Cumin, ground
  • 1/2 tsp Smoked Paprika
  • 1 cup Beef Broth (low sodium)
  • 5 oz can Diced Tomatoes, undrained
  • 1 Tbsp Tomato Paste
  • 1 tsp Brown Sugar
  • Salt and Black Pepper, to taste
  • 12 Slider Rolls (e.g., King's Hawaiian style)
  • 12 All-Beef Hot Dogs or Wieners
  • 1 1/2 cups Sharp Cheddar Cheese, shredded
  • 3 Tbsp Unsalted Butter, melted
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Sesame Seeds (optional)

Instructions:

  1. Prepare the Chili Base: Brown the ground beef in a skillet; drain excess fat. Add diced onion and sauté until softened (about 5 minutes). Stir in garlic, chili powder, cumin, and paprika; cook for 1 minute until fragrant.
  2. Simmer the Chili: Stir in tomato paste, then add beef broth, diced tomatoes, brown sugar, salt, and pepper. Bring to a simmer, then reduce heat and cook uncovered for 10–15 minutes, allowing the sauce to thicken slightly. Set aside.
  3. Prep the Buns & Dogs: Preheat oven to 350°F (175°C). Slice the entire cluster of slider rolls in half horizontally, keeping the bottom and top sections intact. Place the bottom half into a 9x13 inch baking dish.
  4. Assemble the Layers: Place one hot dog onto each bottom bun section. Spoon a generous amount (about 2–3 tablespoons) of the prepared chili meat sauce over each hot dog. Sprinkle liberally with the shredded cheddar cheese. Place the top halves of the buns over the cheese.
  5. Make the Glaze: Whisk together the melted butter, Worcestershire sauce, and Dijon mustard in a small bowl.
  6. Bake: Brush the top of the slider buns generously with the prepared glaze. Sprinkle with sesame seeds, if using. Bake for 20–25 minutes, or until the cheese is fully melted, bubbly, and the tops are beautifully golden brown.
  7. Serve: Let cool for 5 minutes before carefully slicing between the individual sliders. Serve immediately.