Chili Dog recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Beef Villa›Chili Dog Recipe

Chili Dog Recipe

Inspired by Beef Villa
Time40m
Serves6

Our great hot dog smothered with our homemade chili.

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Ingredients

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Chili

Hot Dogs & Assembly

Method

Chili

  1. 1

    Prep

    Measure and prepare all chili ingredients: finely chop the onion, mince the garlic, and mix cornstarch with cold water to make a slurry; set aside.

  2. 2

    Brown beef

    Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add 1 lb ground beef and break it up with a spoon. Cook 6–8 minutes until no longer pink and browned.

  3. 3

    Season & deglaze

    Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 1 tablespoon Worcestershire sauce, 3 tablespoons ketchup, and 1 tablespoon yellow mustard; stir to combine. Sprinkle in 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir and cook 30 seconds to bloom the spices. Pour in 1 cup beef broth and scrape up any browned bits from the pan.

  4. 4

    Simmer & thicken

    Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes, stirring occasionally, until flavors meld and the sauce reduces slightly. If you prefer a thicker chili for topping dogs, whisk the reserved cornstarch slurry and slowly stir it into the chili; simmer 1–2 minutes until thickened. Taste and adjust salt or chili powder as needed. Keep warm while you cook the hot dogs.

Hot Dogs & Assembly

  1. 5

    Cook hot dogs

    There are several good methods: boil, grill, or pan-fry. For pan-fry: heat a skillet over medium heat, place the 6 hot dogs in the pan and cook 6–8 minutes, turning occasionally, until nicely browned. For boiling: simmer in water 5–6 minutes. For grill: preheat to medium-high and grill 4–6 minutes, turning once.

  2. 6

    Toast buns (optional)

    If desired, lightly butter the cut sides of 6 buns and toast in a skillet over medium heat or under a broiler for 1–2 minutes until lightly browned.

  3. 7

    Assemble chili dogs

    Place one cooked hot dog in each bun. Spoon a generous 2–3 tablespoons (or more to taste) of warm chili over each hot dog. Add optional toppings: a squeeze of yellow mustard, a sprinkle of diced onion, and shredded cheddar cheese if desired.

  4. 8

    Serve

    Serve immediately while chili is hot. Leftover chili can be refrigerated up to 3 days; reheat gently before using.

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