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Smashed Dogs

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 (28 oz) cans chopped whole tomatoes
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • 2 tablespoons all purpose flour
  • 1/4 cup Paula Deen's Southern Chili Spice
  • 4 cloves minced garlic
  • 3 chopped onions
  • 1 lb hot bulk sausage
  • 3 lbs ground chuck
  • 4 hot dog buns
  • 4 hot dogs
  • 3 (16 oz) cans kidney beans
  • 1 cup grated cheddar cheese


Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt and stir well. Cover pot and simmer for 1 hour, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 minutes.

Preheat a grill. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing to the side. Smash the hot dog until flat with your hand and ladle chili on top. Top with cheddar cheese.