Chili Dog Recipe

Cook aromatics

Heat a large skillet or medium saucepan over medium heat. Add 1 tablespoon oil or use a splash of beef fat from the ground beef if desired. Add the finely chopped onion and cook 4–5 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the pan, break it up with a spatula, and cook until no longer pink (about 6–8 minutes). Drain excess fat if there's a lot, leaving a little for flavor.

Simmer chili

Stir in the tomato paste and cook 1 minute. Add tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, brown sugar, Worcestershire sauce, salt, and black pepper. If using beans, stir in the rinsed kidney beans now. Bring to a simmer, reduce heat to low, and cook 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Keep warm

Maintain the chili over very low heat while you prepare the hot dogs and fries, stirring occasionally to prevent sticking.

Prep potatoes: scrub and peel if desired. Cut potatoes into 1/4–1/2-inch thick sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (helps them crisp).

Dry and season: Drain fries and pat completely dry with kitchen towels. Toss with a little oil (about 1 tbs) if you like for oven fries; for frying, do not coat. Season with salt, pepper and optional paprika after cooking.

Fry method (recommended for crispness): Pour vegetable oil into a heavy pot or deep fryer to a depth of 2–3 inches and heat to 325°F (160°C). Fry the potatoes in batches 3–4 minutes until soft but not browned. Remove to a paper towel-lined tray. Increase oil temperature to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crispy. Drain on paper towels and immediately season with kosher salt and pepper.

Oven method (easier): Preheat oven to 425°F (220°C). Toss dried fries with 2–3 tbs oil to coat. Spread in a single layer on a baking sheet and roast 25–30 minutes, flipping once, until golden and crisp. Season with salt, pepper and optional paprika.

Cook hot dogs: Choose your method — grill, pan-sear, or simmer. For pan-sear: heat a skillet over medium-high, place hot dogs and cook, turning occasionally, until browned and heated through, 6–8 minutes. For boiling: simmer in water for 5 minutes. For grill: cook over medium-high heat, turning until char marks appear, about 6–8 minutes.

Toast buns: Spread softened butter on insides of hot dog buns. Place buns butter-side down in a skillet over medium heat or on the grill for 1–2 minutes until lightly toasted.

Assemble chili dogs: Place cooked hot dogs in toasted buns. Spoon generous ladles of warm chili over each hot dog. Sprinkle shredded cheddar evenly across the chili so it melts. Add diced onion, a drizzle of yellow mustard if desired, and pickled jalapeños for heat.

Make simple syrup: In a small saucepan, combine the 1/2 cup granulated sugar with 1/2 cup water. Heat over medium, stirring until sugar dissolves. Remove from heat and cool slightly.

Juice lemons: Squeeze juice from 3 lemons to yield about 1/2 to 3/4 cup fresh lemon juice (strain seeds).

Combine and serve: In a pitcher, combine lemon juice, cooled simple syrup, and 3 1/2 cups cold water. Taste and adjust sweetness or water to preference. Add ice to the pitcher or to individual glasses and serve chilled.