Pink’s Hot Dogs are a Los Angeles institution, famous for their juicy, all-beef franks loaded with a hearty, savory chili and a signature mustard-onion relish. This recipe recreates that iconic flavor at home, using a slow-simmered chili that clings to every bite. It’s a straightforward, crowd-pleasing dish that brings the nostalgia of a Hollywood hot dog stand right to your backyard.
Ingredients
- 8 all-beef hot dog buns
- 8 all-beef hot dogs (or your favorite brand)
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) tomato sauce
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) chili powder
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1/2 cup (120 ml) water
- Salt and black pepper, to taste
- For serving: chopped white onion, yellow mustard, and dill pickle slices
Instructions
- In a large skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
- Add the chopped onion and garlic to the beef. Cook, stirring, until the onion is soft and translucent, about 4–5 minutes.
- Stir in the tomato sauce, tomato paste, mustard, Worcestershire sauce, chili powder, cumin, smoked paprika, cayenne (if using), and water. Bring the mixture to a simmer.
- Reduce the heat to low and let the chili simmer uncovered, stirring occasionally, for about 1 hour 30 minutes to 2 hours, until thickened and the flavors meld. Season with salt and pepper to taste. Keep warm.
- While the chili simmers, cook the hot dogs according to package instructions (grill, pan-fry, or boil). If grilling, cook until they have nice char marks and are heated through.
- Warm the buns in a toaster, on a griddle, or in a 350°F (175°C) oven for 3–5 minutes.
- Place each hot dog in a bun. Top generously with the chili, then add a squirt of yellow mustard, a sprinkle of chopped white onion, and a few pickle slices.
Tips
- Chili consistency: The chili should be thick enough to stay on the hot dog without being dry. If it seems too thin, continue simmering uncovered; if too thick, add a splash of water or beef broth.
- Make ahead: The chili can be made up to 3 days in advance and refrigerated. Reheat gently on the stovetop before serving.
- Hot dog cooking: For the most authentic flavor, grill or pan-fry the hot dogs until they have a slight snap and char. Boiling works in a pinch but won’t give the same texture.
- Don’t skip the mustard and onion: The tangy mustard and fresh onion cut through the richness of the chili and are essential to the Pink’s experience.
Serving Suggestions
Serve these hot dogs with a side of crispy French fries, onion rings, or a simple coleslaw. For a full LA-style meal, add a cold beer or a classic soda. They’re perfect for game day, backyard barbecues, or any casual gathering.
Variations
- Spicy: Add more cayenne or a chopped jalapeño to the chili, or top with sliced pickled jalapeños.
- Cheese: Sprinkle shredded cheddar or crumbled blue cheese over the chili while it’s hot.
- Vegetarian: Use plant-based hot dogs and replace the ground beef with a meatless crumble or cooked lentils. Simmer the chili with vegetable broth instead of water.
- Bacon-wrapped: Wrap each hot dog in a slice of bacon before cooking, then grill until the bacon is crisp.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat, stirring occasionally, until bubbling. Leftover assembled hot dogs are best eaten immediately; if you have leftovers, remove the buns and store the dogs and chili separately. Reheat the hot dogs in a skillet or microwave, and warm the buns briefly before assembling again. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or chicken work, but they are leaner, so you may need to add a little oil to the pan. The chili will be slightly less rich.
How can I make the chili thicker? Simmer it longer to evaporate more liquid, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer for 5 minutes after adding.
What hot dogs are best? Use a high-quality all-beef frank, preferably with a natural casing for that satisfying snap. Brands like Nathan’s or Hebrew National are good choices.
Can I make this in a slow cooker? Yes, brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 4–6 hours.
Is the chili very spicy? No, the base recipe is mild, with just a hint of warmth from the chili powder and paprika. The cayenne is optional; add it only if you like heat.
Can I skip the pickle slices? Absolutely. Pickles add a briny crunch, but you can omit them or substitute with relish or pickled okra.
Related
- Garlic Knots and Cheese Dip: Easy Pull-Apart Recipe
- Frozen Mini Hot Dogs: Easy Recipe & Reheating Tips
- Garlic Knots from Pizza Dough: Easy Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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