A hot dog just isn’t complete without a generous smothering with homemade chili at our house. Skip the canned version and make your own Hot Dog Chili this year. Homemade chili has a much better taste and you likely have all of the ingredients on hand to make it. This chili is my “go to” hot dog chili recipe, and it’s packed with flavor. I like to make this in advance and freeze it. It freezes and reheats beautifully, and for a cookout, I usually have it warmed in my crockpot so people can build their own hot dogs with their favorite fixins.’
My Mom never bought chili she always made it homemade and her version inspired my version, naturally. It’s a nice balance between spicy and sweet, and I can’t imagine serving a hot dog without chili and a side of creamy cole slaw. Dressed with my Mom’s delicious cole slaw dressing, of course!
Helpful Kitchen Items:
- 4 Quart Saucepan
- Onion/Vegetable Chopper
- Retro Hotdog and Bun Steamer
- BBQ Spiral Grilling Hot Dog Sausage Slicer
Hot Dog Chili
- 1 large onion finely chopped
- vegetable oil
- seasoned salt and black pepper to taste
- 2 lbs lean ground beef
- 1 1/2 cups ketchup
- 1 [10 3/4 oz] can french onion soup or beef broth
- 1/3 cup brown sugar
- 1/4 cup white vinegar
- 1/4 cup Worcestershire sauce
- 2 Tbsp prepared mustard
- 2 1/2-3 Tbsp dark chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp paprika
- In a stove top pan, on medium high heat saute the chopped onion in vegetable oil until translucent. Season with salt and pepper to taste.
- Add the ground beef and cook until no pink remains. Drain any excess fat from the pan.
- Stir in the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, soup and seasonings. Taste and adjust the salt and pepper to taste.
- Allow the chili to simmer on low heat for 30 minutes, then serve or freeze.
a) To save time, I usually make a large batch and freeze it in separate portions for future meals.
b) You may substitute beef broth in place of french onion soup, if desired.