1. Brown the hot dogs for extra flavor

Heat a Dutch oven over medium heat and melt the butter with the oil. Add the sliced hot dogs and cook for a few minutes until they get that golden, slightly crispy edge. This step might seem small, but trust me—it adds so much depth to the stew. Remove them from the pot and set them aside.

2. Sauté the veggies

In the same pot, add the onions, carrots, and potatoes. Let them cook in the leftover butter and oil for about 7-8 minutes until they start to soften. If they begin to stick, add a little more oil. This step builds the base of the stew, making it rich and flavorful.

3. Bring it all together

Return the hot dogs to the pot, then add the diced tomatoes, corn, beef broth, bay leaves, chili powder, and all-purpose seasoning. Stir everything well and bring it to a gentle boil.

4. Simmer and let the flavors develop

Cover the pot partially and let the stew simmer for about 20-25 minutes. Stir occasionally to ensure nothing sticks to the bottom. The potatoes should be fork-tender, and the broth will have thickened slightly.

5. Final touches

Taste the stew and adjust the seasoning if needed. If you’re adding cheese, you have two options: stir it into the pot for a creamy consistency or sprinkle it on individual bowls for a gooey topping. Either way, it’s delicious!