This easy Hot Dog Chili recipe is thick, flavorful, and made specifically for topping hot dogs. Serve it over hot dogs with plenty of cheese and your favorite toppings for a classic summer favorite.
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Pin ItIf you want a truly classic chili dog experience, skip the canned chili and make your own Hot Dog Chili at home. Unlike traditional chili recipes like my Ground Beef Chili or Turkey Chili, you won’t find any beans in this recipe. It’s thicker, smoother, and less chunky, with a rich, beefy flavor that’s perfect for spooning over hot dogs.
It cooks quickly in a skillet on the stove and, despite the short cooking time, it’s loaded with flavor.
Use this easy chili to top grilled hot dogs for game-day gatherings and summer cookouts or for my Oven Baked Chili Dogs any time of year.
Table of Contents
Ingredient Notes
- Ground beef: I recommend using 90/10 lean ground beef. It has enough fat for flavor while minimizing the amount of grease that needs to be drained.
- Onion: Diced yellow or red onion adds savory flavor and a touch of natural sweetness that balances the tangy tomato base.
- Tomato paste: A full 6-ounce can adds rich tomato flavor and helps create the thick consistency that makes this chili perfect for topping hot dogs.
- Yellow mustard: Just a squirt of mustard adds classic chili dog flavor and a touch of tang that balances the richness of the beef.
- Liquid: Low-sodium beef broth adds rich flavor while water helps create the perfect consistency. Add a little extra water as needed to keep the chili thick but spoonable.
- Seasonings: Chili powder, cumin, garlic powder, black pepper, and optional crushed red pepper flakes create the classic flavor profile. The red pepper flakes add a subtle kick that balances the slight sweetness from the brown sugar without making the chili noticeably spicy.
How to Make Hot Dog Chili
- Brown the beef and onion. Add the ground beef and onion to a large skillet and cook, breaking the beef into very small crumbles, until no pink remains. Drain any excess grease.
- Season the beef. Add the spices and cook for about 1 minute, stirring constantly, until fragrant.
- Add the remaining ingredients. Stir in the tomato paste, beef broth, water, brown sugar, mustard, Worcestershire sauce, and crushed red pepper flakes, if using.
- Simmer until thickened. Bring the mixture to a gentle boil, then simmer over low heat for about 15 minutes, stirring occasionally, until thickened.
How to Build the Best Chili Dogs
Start with your favorite hot dogs and buns. I love using brioche hot dog buns because they hold up well to the chili and add a touch of richness. Spoon a generous amount of Hot Dog Chili sauce over the top and finish with shredded cheddar cheese, diced white or red onion, and diced pickled jalapeños for the ultimate chili dog.
Other great hot dog toppings include sweet pickle relish, Picked Red Onions, yellow mustard, and my Quick Coleslaw.
Storage Tips
Refrigerate: Transfer cooled Hot Dog Chili to an airtight container and refrigerate for up to 4 days.
Reheat: Warm it in a pan over low heat, stirring occasionally. Add a splash of water or beef broth, if needed, to loosen it up.
Make Ahead: Hot Dog Chili can be made 1 to 2 days in advance and refrigerated until ready to use. Reheat gently on the stove before serving.
Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Hot Dog Chili
Ingredients
- 1 pound lean ground beef, 90/10 recommended
- ½ cup diced yellow onion
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 6 ounce can tomato paste
- 1 cup low-sodium beef broth
- ½ cup water, plus additional as needed
- 1 tablespoon brown sugar
- 2 teaspoons yellow mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon crushed red pepper flakes, optional but highly recommended
For Chili Dogs
- 8 bun-length hot dogs
- 8 hot dog buns
- 2 cups shredded cheddar or Colby Jack cheese
- Finely diced white onion, for topping
- Diced pickled jalapeños, for topping (optional)
Instructions
- Heat a large skillet over MEDIUM-HIGH heat.
- Add the ground beef and diced yellow onion and cook, stirring frequently and breaking the beef into very small crumbles, until the beef is fully cooked and no pink remains. Drain excess grease and return the skillet to the heat.
- Add the chili powder, cumin, garlic powder, salt, and black pepper. Cook, stirring constantly, for 1 minute until fragrant.
- Stir in the tomato paste, beef broth, water, brown sugar, yellow mustard, Worcestershire sauce, and crushed red pepper flakes (if using). Stir until well combined.
- Bring the mixture to a gentle boil, then reduce heat to LOW and simmer for 15 minutes, stirring occasionally, until thickened. Add additional water, a splash at a time, if needed to loosen the chili to your desired consistency.
- Serve warm over hot dogs and top with shredded cheese, finely diced white onion, diced pickled jalapeños, and your favorite chili dog toppings.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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