This recipe recreates the iconic hot dog shop chili dog at home: a juicy beef frank nestled in a soft bun, smothered in a rich, meaty chili sauce, and finished with a squiggle of yellow mustard and a sprinkle of diced onions. It works because the chili is quick to make, deeply flavorful, and clings perfectly to the hot dog without being too soupy.
Ingredients
- 8 beef hot dogs
- 8 hot dog buns
- 1 lb (450 g) ground beef (80/20)
- 1 small yellow onion, finely diced (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
- 1/2 tsp (2 g) salt
- 1/4 tsp (0.5 g) black pepper
- 1/2 cup (120 ml) water
- Yellow mustard, for serving
- 1/2 cup (80 g) finely diced white onion, for serving
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 if desired.
- Add the finely diced yellow onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the tomato sauce, tomato paste, mustard, Worcestershire sauce, chili powder, cumin, smoked paprika, salt, black pepper, and water. Bring to a simmer.
- Reduce heat to low and let the chili simmer uncovered, stirring occasionally, until thickened, about 15–20 minutes. The chili should be thick enough to cling to a spoon but still slightly saucy.
- While the chili simmers, grill or pan-fry the hot dogs over medium heat until browned and heated through, about 5–7 minutes, turning occasionally. Alternatively, simmer in water for 5 minutes.
- Place each hot dog in a bun. Spoon about 1/4 cup (60 ml) of chili over each hot dog. Top with a squiggle of yellow mustard and a sprinkle of diced white onion.
- Serve immediately.
Tips
- Meat choice: Use 80/20 ground beef for the best flavor; leaner beef will result in a drier chili. You can also use ground turkey, but add a tablespoon of oil to the pan.
- Chili consistency: If the chili becomes too thick, add a splash of water. If it’s too thin, let it simmer a few extra minutes to reduce.
- Spice level: Adjust the chili powder to your heat preference. For a spicier version, add a pinch of cayenne or a chopped jalapeño with the onions.
- Make ahead: The chili can be made up to 3 days in advance; reheat gently on the stovetop, adding a little water if needed.
Serving Suggestions
Serve these chili dogs with classic sides like french fries, onion rings, or a simple coleslaw. For a complete cookout spread, add potato salad, baked beans, or corn on the cob. A cold beer or a root beer float pairs perfectly.
Variations
- Cheese: Sprinkle shredded cheddar or American cheese over the chili while it’s hot.
- Slaw dog: Top the chili with a scoop of creamy coleslaw instead of onions.
- Bacon-wrapped: Wrap each hot dog in a slice of bacon before grilling for an extra smoky flavor.
- Vegetarian: Use plant-based hot dogs and substitute the ground beef with a plant-based crumble or cooked lentils; add a little extra water to the chili to keep it moist.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The hot dogs and buns are best assembled fresh, but you can store cooked hot dogs separately for up to 3 days. To reheat, warm the chili on the stovetop over low heat, adding a splash of water if it’s too thick. Reheat hot dogs in a skillet over medium heat or in the microwave for 30 seconds. Assemble fresh buns when serving leftovers. You can also freeze the chili for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned chili instead of making it from scratch? Yes, you can substitute with 1 can (15 oz / 425 g) of your favorite canned chili, but the homemade version has a fresher, more customized flavor.
What’s the best way to cook the hot dogs? Grilling or pan-frying gives a nice char and flavor. Simmering in water is a classic street-style method that keeps them plump and juicy.
Can I make the chili spicy? Absolutely. Add more chili powder, cayenne, or a diced jalapeño to taste. Start with a small amount and adjust as it simmers.
How do I keep the buns from getting soggy? Toast the buns lightly on a griddle or in a toaster before assembling. This creates a barrier that helps hold up to the chili.
Can I use turkey or chicken hot dogs? Yes, any type of hot dog works. Just note that leaner varieties may dry out faster when grilled, so keep an eye on them.
What if I don’t have Worcestershire sauce? You can substitute with soy sauce or a splash of balsamic vinegar mixed with a little water. The flavor will be slightly different but still delicious.
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