Our Chili Dog Recipe

Prep

Measure and chop the onion and mince the garlic. Open tomato sauce and have tomato paste ready.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a medium Dutch oven or skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Build chili

Return pan to medium heat. Stir in the tomato paste and cook 1 minute. Add the tomato sauce and beef broth, then stir in chili powder, cumin, paprika, brown sugar, Worcestershire sauce, salt, and black pepper until combined.

Simmer

Bring mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20–25 minutes, stirring occasionally, until thickened to spoonable consistency. If chili becomes too thick, add up to 2 tablespoons more beef broth or water. Taste and adjust seasoning (more salt, sugar or chili powder) as needed.

Cook hot dogs

While chili simmers, cook hot dogs. Options: grill over medium heat 6–8 minutes turning occasionally; or pan-sear in a skillet 5–7 minutes; or simmer in boiling water 4–6 minutes. Cook to an internal hot-dog temperature and lightly char if desired.

Toast buns (optional)

If toasting, spread butter on cut sides of buns and toast in a skillet or under broiler until golden, about 1–2 minutes per side.

Assemble chili dogs

Place one hot dog into each bun. Spoon 3–4 tablespoons (about 1/4 cup) of hot chili over each hot dog, ensuring it is hot and spread evenly. Add a drizzle of yellow mustard to taste, then sprinkle with diced raw onion and shredded cheddar cheese if using.

Serve

Serve immediately while chili and hot dogs are hot. Provide extra napkins; chili dogs are best enjoyed fresh.