Chili Dog Plate Recipe

Cook aromatics

Heat a medium saucepan over medium heat and add 1 tablespoon vegetable oil. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown beef

Increase heat to medium-high and add the ground beef to the pan. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if the pan becomes very greasy, leaving a small film for flavor.

Build chili

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes and beef broth, then stir in chili powder, ground cumin, smoked paprika, brown sugar, Worcestershire sauce, salt, and black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered, stirring occasionally, for 15–20 minutes until slightly thickened. Taste and adjust seasoning (more salt, chili powder, or sugar) as desired. If you prefer a thicker chili for spooning over hot dogs, simmer up to 25 minutes.

Cook hot dogs

While the chili simmers, cook the beef hot dogs. You can grill, pan-fry, or simmer them. For pan-fry: heat a skillet over medium-high heat and place hot dogs seam-side down. Cook, turning occasionally, until nicely browned, about 6–8 minutes. For grilling: preheat grill to medium-high and grill 5–7 minutes, turning occasionally. For simmering: place hot dogs in simmering water for 5–6 minutes.

Toast buns (optional)

If toasting, spread a thin layer of butter on the inside of each bun. Toast in a hot skillet or on the grill for 1–2 minutes until golden and warm.

Assemble

Place one hot dog in each bun, spoon a generous portion (about 1/3 to 1/2 cup) of hot beef chili over each hot dog, then top with shredded cheddar and diced onions. Add pickled jalapeños and mustard if desired.

Serve immediately while hot. Offer extra chili, cheese, onions, jalapeños, and mustard at the table so diners can customize. Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.