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Hot dog chili is what makes or breaks a good chili dog. This chili has the perfect balance of spice, sweet and savory. The chili hugs the hot dog perfectly and pairs well with various toppings. It will truly elevate any hot dog.
I’ve had versions that were too watery, too chunky, or tasted like something straight out of a can, and none of that belongs on a hot dog. I tested this version with finely crumbled beef, tomato paste, beef broth, and warm spices so it simmers down into a thick, saucy chili that actually stays on the bun.
Table of Contents
Ingredient Breakdown
- Ground Beef – The base of the chili. Breaking it into small crumbles helps it sit neatly on top of the hot dog instead of falling everywhere. I like to buy ground beef that doesn’t have too much fat content, so there’s no need to drain after browning.
- Diced Onions – Add sweetness, texture, and that classic chili dog flavor. I prefer using red onions over yellow. This way I can top the hot dog with some fresh onions as well since they aren’t as pungent.
- Chili Powder – Brings warmth, color, and the flavor people expect from a good chili topping. I don’t use too much so there is still a kick without it being too spicy.
- Garlic Powder – Adds savory depth without making the chili too chunky.
- Onion Powder – Boosts the onion flavor throughout the sauce.
- Cumin – Adds earthy warmth that makes the chili taste deeper and more balanced.
- Beef Broth – Helps loosen the tomato paste and gives the chili enough liquid to simmer down properly.
- Tomato Paste – Thickens the chili and gives it that rich, concentrated tomato flavor.
- Worcestershire Sauce – Adds savory depth, a little tang, and that “what is that?” flavor in the background.
Hot Dog Chili
Ingredients
- ½ lb ground beef
- ¼ cup red onions, Diced
- 2 teaspoons Chili powder
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Cumin
- ½ cup Beef broth
- ⅓ cup tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Heat a medium sized skillet over medium heat. Once hot, add in the ground beef and cook until browned. Chop it up while cooking so the ground beef is in smaller crumbled pieces.
- Once browned, add in the diced onions and all of the seasonings. Stir this together then add in the beef broth, tomato paste and worcestershire sauce. Give this a good stir and bring the temperature up to medium high.
- The mixture will seem very wet but don’t worry, let it come to a boil and cook for five to six minutes. Stir occasionally, the liquid will reduce. It should still be a wet consistency when finished but not too liquidy.
- Once the liquid is reduced, remove from the heat and serve over hot dogs. I like to add the chili to hot dogs and top with shredded cheese and more onions. Eat and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Store leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze the chili. Freeze it in an airtight container or freezer bag for up to 3 months. Thaw in the fridge and reheat on the stove or microwave.
How to make hot dog chili
Brown the beef: Heat a medium skillet over medium heat. Once hot, add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
Add onions and seasoning: Stir in the diced onions, chili powder, garlic powder, onion powder, and cumin. Cook for about 1 minute so the spices can wake up.
Build the chili: Add the beef broth, tomato paste, and Worcestershire sauce. Stir until everything combines.
Simmer and reduce: Increase heat to medium-high and bring the mixture to a boil. Cook for 5–6 minutes, stirring occasionally, until the liquid reduces.
Check the texture: The chili should stay moist and saucy, but not watery. It needs to be thick enough to sit on the hot dog without running off the bun.
Serve: Spoon the chili over hot dogs and top with shredded cheese and extra diced onions if you like.
