Chili dogs
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Servings
6 - 8 hot dogs
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Calories
761 kcal
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Course
Main Course
Chili dogs
Description
The chili sauce for chili dogs begins by sautéing onions, garlic, and red bell pepper in olive oil, then browning ground beef. Tomato paste, crushed tomatoes, beef bouillon cubes, water, salt, and a homemade chili powder mix—featuring smoked paprika, cumin, cayenne, garlic and onion powders, and herbs—are added. This mixture simmers slowly, either on the stovetop, in the oven, or a slow cooker, until thick and flavorful.
The slow cooking develops a rich, well-rounded chili with a balance of smoky, spicy, and savory notes. The beef cubes add a concentrated meat flavor, while the spice blend delivers mild heat adjusted by cayenne pepper levels. The chili is thickened partly by reduction during slow simmering and blending some of the mixture.
Assembled, the chili dogs use smoked sausages like kransky or bratwurst placed in buns, topped generously with the chili sauce, diced onions, yellow mustard, and shredded Colby or similar cheese. Potato chips may be served alongside to add contrasting crunch. The dish showcases a flavorful layered savory experience with textures from the tender sausage to the thick chili.
The recipe notes that the chili yields sauce for about eight hot dogs. Sausage selection influences flavor and texture with smoked varieties preferred over standard hot dogs. Slow cooking develops more caramelized flavor than a slow cooker alone, though it is a convenient option.
Ingredients
Homemade chili powder (Note 1):
- 3 tsp smoked paprika (sub plain paprika)
- 3 tsp cumin powder
- 1 tsp cayenne pepper , adjust to taste
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp oregano
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
Chili sauce:
- 1 tbsp olive oil
- 2 garlic finely minced, cloves
- 1/2 onion , finely chopped
- 1/2 red bell pepper finely chopped, or capsicum
- 500 g/1 lb ground beef or beef mince
- 1 tbsp tomato paste
- 400g / 14 oz crushed tomato canned
- 2 beef cubes (I like Oxo, easy to crumble, Note 2)
- 1 1/2 cups water
- 3/4 tsp kosher salt plus more to taste, cooking salt
Chili dogs:
- 6 smoked sausage kransky, bratwurst, half-smoke) or hot dogs of choice (Note 3, good quality
- 6 hot dog buns
- 1/2 white onion , finely chopped
- yellow mustard (I use Heinz American mustard)
- 2 cups colby cheese shredded (or other cheese of choice, or Monterey Jack cheese
- potato chips optional side for serving (traditional!, plain, crinkle cut
Instructions
Chili sauce:
- Sauté aromatics - Heat oil over medium high in a heavy based pot. Cook the onion, garlic and capsicum for 3 minutes.
- Brown beef - Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add tomato paste and stir for 1 minute.
- Sauce - Add the spices, tomato, water, crumbled beef cube and salt. Stir well.
- Slow cook 3 hours - Bring the chili to a simmer then turn down to low, on a small burner. Put the lid partially on (to allow for sauce reduction). Simmer for 3 hours on low (goal: small bubble every now and then), stirring just to ensure the base doesn’t catch. OR put it in a 160°C/325°F oven for 3 hours (lid partially cracked).
- Slow cooker (Note 4) - Reduce water to 3/4 cup. After chili comes to a simmer on the stove, transfer everything to a slow cooker then cook on low for 6 to 8 hours on low.
- Thicken sauce - Remove 1 1/2 cups of the chili into a container so the head of a stick blender will be submerged under the chili. Then blitz until smooth (~ 15 seconds). Add the pureed sauce back in the pot and stir well.
- Sauce goal - As you stir, the remaining beef bits should become quite fine (rather than bolognese type chunks) because the beef is so tender. If the beef bits are not as small as desired, use a potato masher in the pot - it won't take long. The chili sauce should be a thick sauce that mounds up a bit when you scoop it, not runny. (Note 5) Keep sauce warm.
- Optional rest overnight - Allow the sauce to cool then refrigerate overnight. As with most slow-cooked stewy things, the flavour improves! Reheat on the stove before proceeding.
Chili dogs:
- Preheat oven to 180°C/350°F (160°C fan).
- Grill/pan-fry - Preheat a pan with 1/2 tbsp oil (or the BBQ) on medium / medium high. Brown the stages all over until they are heated through (they are already cooked inside, it's just about heating/colour).
- Assemble - Place hot dog buns on a tray. Stuff with a sausage, top with a squiggle of mustard and a sprinkle of onion. Spoon over a generous amount of warm chili sauce, top with cheese.
- Bake for 7 to 10 minutes or until the cheese is melted. Serve immediately. Traditionally with a mound of plain crinkle cut potato chips and an ice cold beer!
Notes
- Chili sauce quantities suit about 8 hot dogs; adjust bun and sausage amounts accordingly to avoid running short.
- Use smoked sausages like kransky or bratwurst for better flavor than economical hot dogs.
- Slow cooking on stove or oven promotes caramelization and deeper flavor compared to slow cooker alone.
- Adjust cayenne pepper to control the chili sauce's spiciness; add gradually if unsure.
- Homemade chili powder allows customization and consistent flavor; garlic and onion powders can substitute for each other.
- If chili sauce is less thick than preferred, continue simmering uncovered to reduce and thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 hot dogs
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761cal | 38% |
| Carbohydrates | 34g | 11% |
| Protein | 39g | 78% |
| Fat | 52g | 80% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 1458mg | 61% |
| Potassium | 883mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 22mg | 24% |
| Calcium | 432mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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