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Hot Dog Chili (Thick, Beefy & Perfect for Chili Dogs)

ByFoodarshia

So you’re craving a chili dog—the messy, nostalgic, absolutely worth-it kind—and you want real chili on top, not that watery stuff from a can? Say less. This Hot Dog Chili is thick, beefy, rich, and basically the upgrade your hot dogs have been praying for. And bonus: it’s super easy, even if you’re running on vibes instead of cooking skills.

Why This Recipe is Awesome

This chili is thick enough to sit perfectly on a hot dog without dripping everywhere (unless that’s the vibe you want). It’s flavorful, customizable, and so easy it’s almost impossible to mess up. It also works great for nachos, fries, baked potatoes, or eating by the spoonful when no one is watching.

Course: Sauce / Topping
Cuisine: American
Difficulty: Easy
Servings: 8–10 hot dogs worth
Prep Time: 5 minutes
Cooking Time: 25 minutes
Calories: ~120 per serving spoon
Total Time: 30 minutes

Ingredients You’ll Need

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1/2 cup beef broth or water
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 1/2 tsp cumin
  • 1/2 tsp salt (to taste)
  • 1/2 tsp black pepper
  • Optional: red pepper flakes, hot sauce, pinch of sugar

Step-by-Step Instructions

  1. Heat a skillet over medium heat and add ground beef. Mash it into fine crumbles as it cooks—this chili should be smooth, not chunky.
  2. Add diced onion and garlic and cook until soft and fragrant.
  3. Stir in tomato sauce, broth, ketchup, Worcestershire sauce, and all spices.
  4. Mix well and bring to a simmer.
  5. Reduce heat and let cook 15–20 minutes, stirring occasionally until thickened.
  6. Taste and adjust seasoning—more salt, more spice, more ketchup, whatever your heart desires.
  7. Spoon generously over hot dogs and live your best chili-dog life.

Common Mistakes to Avoid

  • Not breaking up the beef enough: You want tiny pieces, not taco filling.
  • Adding too much liquid: This chili should be thick enough to sit on a hot dog.
  • Skipping the simmer: Let flavors develop—don’t rush greatness.
  • Going too wild with spices: Start small. You can always add more heat.

Alternatives & Substitutions

  • Swap beef for turkey for a lighter version.
  • Add hot sauce or cayenne for a spicy kick.
  • Add a pinch of brown sugar for sweetness (yes, it slaps).
  • Use onion powder + garlic powder if you’re lazy.
  • Mix in beans if you want “real chili” — though purists might fight you.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Absolutely—chili gets better as it sits.

Can I freeze it?

Yes! Freeze up to 3 months.

Why is my chili too runny?

Simmer longer or add a spoon of tomato paste.

Can I use this for more than hot dogs?

Totally—fries, nachos, burgers, baked potatoes… go wild.

Do I need real onions and garlic?

No, powders work if you’re feeling lazy.

Can I double the recipe?

Yep—just use a bigger pan.

What’s the best way to serve a chili dog?

Soft bun, hot dog, chili, shredded cheese, onions. Perfection.

Final Thoughts

This Hot Dog Chili is thick, flavorful, and ridiculously easy—aka the ideal topping for your next cookout, party, or midnight craving moment. It elevates even basic hot dogs into something special and crowd-pleasing. Now go make a batch, load up some buns, and enjoy the messy magic. You deserve it!

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