Classic Chili Dogs are perfect for cookouts, game days, or casual and fun family dinners. Messy in the best way, and super hearty.
From Chili Cheese Dog Casserole to Bacon Wrapped Hot Dogs, when hot dogs are on the menu, you know you have a Dinner the whole family will love.
Sabrina’s Chili Dog Recipe
This is one of those nostalgic American comfort foods that can take you back to childhood. This Chili Dog recipe is topped with a homemade classic chili that’s slightly sweet and smoky. It simmers until perfectly thick and hearty to smother your dogs with. Furthermore, this recipe makes a lot of chili to feed a crowd. Load up leftovers on top of some French Fries or Baked Potatoes for a next day meal. Also, if you want to switch this recipe up, be sure to check out the variations listed below.
Recipe Card
Ingredients
Hot Dog Chili Sauce:
- 1 tablespoon vegetable oil
- 1 yellow onion , diced
- 1 garlic clove , finely minced
- 1 pound ground beef , (85/15)
- 1 teaspoon kosher salt
- 2 tablespoons ancho chile powder
- 1 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 14.5 ounces diced tomatoes
- 1/4 cup tomato paste
- 2 cups beef broth
To Finish:
- 8 hot dogs
- 8 hot dog buns
- 1 yellow onion , minced
- yellow mustard
Instructions
Texas Chili Sauce:
- Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
- Add the garlic, and cook for 1 minute stirring well.
- Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
- Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
- Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
- Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
- Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the sauce.
To Finish:
- Cook hot dogs in medium saucepan with simmering water until plump.
- Gently toast hot dog buns, add hot dog.
- Top with chili sauce, mustard, and onions.
Nutrition
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Chef’s Note
A thicker chili makes all the difference, and if you can make it a day in advance, even better! The flavor will develop even more. Secondly, let the chili cool for 5-10 minutes before topping the hot dogs. This will help keep the chili in place.
Table of contents
Can this be made ahead of time?
Yes! You can make the chili sauce ahead of time and store it in the refrigerator or freezer. Chili is one of those dishes that gets even better when chilled then reheated. When you’re ready to serve, simply reheat the sauce, prepare the hot dogs and buns, and assemble with your desired toppings.
How to Store
- Store: Store any leftover sauce in an airtight container in the refrigerator for up to 4 days. Keep hot dogs, buns, and other toppings separately to avoid sogginess.
- Reheat: To reheat the sauce, warm it in a saucepan over low heat until heated through. Reheat hot dogs by simmering them in water or microwaving them. Assemble and enjoy.
- Freeze: Cool completely before freezing to avoid moisture build up and ice crystals. The chili can be frozen in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating and serving over hot dogs.
Variations
- Vegetarian: Substitute the beef broth for vegetable broth, and the ground beef with a plant-based alternative or use a combination of lentils and finely diced mushrooms for a delicious meat-free version. Swap out the hot dog with a veggie dog and serve as usual.
- Chili Cheese Dogs: Add a generous amount of shredded cheddar cheese or a slice of American cheese on top of the chili sauce for a gooey, cheesy chili dog. You can also spoon Nacho Cheese Sauce, then add the chili and toppings.
- Tex-Mex: Give your chili a Tex-Mex twist by adding cooked Black Beans and corn. Once the sauce has thickened, stir in drained and rinsed beans and corn then cook another 15-20 minutes to heat. Serve with fresh avocado slices, sour cream, and a sprinkle of chopped cilantro.
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