Ingredients
Equipment
Method
- Heat a skillet over medium heat. Brown ground beef, breaking it up as it cooks. Add diced onion and cook 2 to 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Add diced tomatoes, chili seasoning packet, and water. Stir to combine. Reduce heat to low and simmer uncovered 15 to 20 minutes until thick. Stir occasionally. Remove from heat.
- Melt butter in a small saucepan over low heat. Stir in chopped chives. Remove from heat and set aside.
- Lightly slice the tops of King's Hawaiian rolls without cutting all the way through. Press down inside each roll to create space. Brush insides and tops generously with chive butter.
- Score hot dogs crosswise on both sides with shallow cuts about ¼ inch apart. Grill over medium heat, turning occasionally, for 8 to 12 minutes until heated through and cuts open up.
- Place one hot dog in each buttered roll. Top with 2 to 3 tablespoons chili, then shredded cheese, then optional diced onion.
- Place assembled sliders on grill over indirect heat. Close lid and cook 5 to 7 minutes until cheese is fully melted. Serve immediately.
Nutrition
Notes
Score the hot dogs before grilling. The cuts create valleys that hold the chili. Simmer the chili until very thick. Thin chili will make the rolls soggy.
Use chive butter on the roll interiors. This creates a moisture barrier against the chili.
Keep sliders connected for easier handling. Guests can pull them apart.
These are best eaten immediately. The rolls get soggy after 20 to 30 minutes. Store leftover chili separately from rolls if possible. Reheat chili and assemble fresh sliders for best quality.