Hot Dog Chili
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.
Servings: 8
Calories: 135kcal
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 information is for the chili only and does not include hot dogs, buns, or optional toppings.
Yield note: Makes enough chili for approximately 8 to 10 hot dogs, depending on how generously you top them.
Refrigerate Leftovers: 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.
Nutrition
Calories: 135kcal | Carbohydrates: 7g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 376mg | Potassium: 510mg | Fiber: 2g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg